Self-assembled nanostructures, such as inverted type mesophases of the cubic or hexagonal geometry reverse microemulsion phases, can be dispersed using a polymeric stabilizer, PEO-PPO-PEO triblock copolymer Pluronic F127. The particles, which are described in present study, based on monolinolein (MLO)-water mixtures. When adding tetradecane (TC) to MLO-water-F127 system at constant temperature, internal nanostructure kinetically stabilized particles transforms from Pn3m (cubosomes) H2...

Aqueous submicron-sized dispersions of the binary monolinolein/water system, which are stabilized by means a polymer, internally possess distinct nanostructure. Taking this as our starting point, we were able to demonstrate for first time that internal structure dispersed particles can be tuned temperature in reversible way. Upon increasing temperature, undergoes transition from cubic via hexagonal fluid isotropic, so-called L2 phase, and vice versa. Intriguingly, addition structural changes...

Microemulsions based on five-component mixtures for food applications and improved oil solubilization have been studied. The compositions included water, phase [such as R(+)-limonene medium-chain triglycerides (MCT)], short-chain alcohols (such ethanol), polyols (propylene glycol glycerol), several surfactants their corresponding (nonionic, such ethoxylated sorbitan esters, polyglycerol sugar ester, anionic, phosphatidylcholine). behavior of these systems is discussed with respect to the...

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTStructural and dynamic properties of polymer-like reverse micellesPeter. Schurtenberger, Roger. Scartazzini, Linda J. Magid, Martin E. Leser, Pier Luigi. LuisiCite this: Phys. Chem. 1990, 94, 9, 3695–3701Publication Date (Print):May 1, 1990Publication History Published online1 May 2002Published inissue 1 1990https://pubs.acs.org/doi/10.1021/j100372a062https://doi.org/10.1021/j100372a062research-articleACS PublicationsRequest reuse...

Covalently cross-linked whey protein microgels (WPM) were produced without the use of a chemical cross-linking agent. The hierarchical structure WPM is formed by complex interplay heat denaturation, aggregation, electrostatic repulsion, and formation disulfide bonds. Therefore, well-defined spherical particles with diameter several hundreds nanometers relatively low polydispersity are in narrow pH regime (5.8–6.2) only. production was carried out on large scale heating solution plate-plate...

Water soluble/dispersible polysaccharides, termed hydrocolloids or gums, are known as viscosity builders and/or gelling agents in aqueous systems. Technologists call them stabilizers, since they can improve long-term stability systems consisting of water and oil. Many scientists claim that not true emulsifiers, do actively adsorb onto liquid interfaces the impart is mainly via increasing decreasing mobility. Only certain hydrocolloids, such gum arabic, were to exhibit emulsification...

In our recent work, we reported on the effect of varying temperature and solubilizing tetradecane (TC) structural transitions observed in dispersed particles based monolinolein (MLO)-water-TC system. At a given temperature, addition TC induces transition internal structure from bicontinuous cubic phase, Pn3m, to reversed hexagonal, H2, isotropic liquid phase (water-in-oil (W/O) microemulsions). Our present study focuses discovery Fd3m (reversed discontinuous micellar cubic), which is formed...

Summary Low molecular weight surfactants, for example monoglycerides and phospholipids, form a multitude of self‐assembled structures, such as inverted cubic or hexagonal mesophases, if brought into contact with water/oil. These mesophases can be dispersed in water using adequate surface‐active materials low surfactants surface active polymers. In order to use mesophase particles incorporating drugs aromas, it is essential determine their internal crystallographic structure understand...

This work describes the effect of two different surfactants on internal nanostructure kinetically stabilized isasomes (internally self-assembled particles or "somes"), which are a new family colloidal (cubosomes, hexosomes, micellar cubosomes, and emulsified microemulsions, EME). The stabilization these systems is performed by using polymeric stabilizer F127. We demonstrate that structure oil-free oil-loaded dispersed can be modulated varying lipid composition. To achieve this goal, we...

In the present study, we use a model gastro-intestinal system to study influence of different food-grade surface-active molecules (Sn-2 monopalmitin, beta-lactoglobulin, or lysophosphatodylcholine) on lipase activity. The interfacial activity and surfactants are assessed with pendant drop technique, commonly used tensiometry instrument. A mathematical is adopted which enables quantitative determination composition water-oil interface as function bulk surfactant concentration in mixtures. Our...

We report on the interfacial properties of electrostatic complexes protein (sodium caseinate) with a highly sulfated polysaccharide (dextran sulfate). Two routes were investigated for preparation adsorbed layers at n-tetradecane−water interface pH = 6. Bilayers made by layer-by-layer deposition technique whereby was added to previously established protein-stabilized interface. Mixed conventional one-step method in which soluble protein−polysaccharide directly Protein + systems gave slower...

This work focuses on colloidal transformations during the digestion of dietary triglyceride-lipids under physiological conditions present in intestine. In vitrodigestion experiments with triglyceride emulsions and pancreatic lipase are monitored by time-resolved small-angle X-ray scattering, polarized depolarized dynamic light scattering cryogenic transmission electron microscopy as complementary methods. intestine, interface-active lipase–colipase complex adsorbs to interface emulsified...

Understanding and manipulating the oil/water interface is important across various industries, including food, pharmaceuticals, cosmetics, detergents. Many of these processes occur under elevated pH conditions in buffer systems, where base-catalyzed hydrolysis triglyceride ester bonds leads to amphiphilic reaction products such as fatty acids.