Natural and industrial foods are often structured materials that impart texture, flavor, visual appearance, nutritional value to the product, such as liquid–liquid emulsions stabilized by complex interfaces. This article discusses emerging trends in food emulsion technology considering modern clean label, health, sustainability goals. Recent scientific research has focused on Pickering emulsions, nanoemulsions, double emulsions. Tailoring interfacial properties is essential for ensured...

Ultracentrifugation has been used to produce asphaltene fractions of reduced polydispersity. The structure these fraction solutions investigated using viscosity and X-ray scattering (SAXS) measurements as a function concentration. relative viscosities the were found be fraction-dependent: intrinsic viscosities, radii gyration, second viriel coefficients followed power law with molar mass Mw. A flat disc model succeeded in describing data but failed take into account. By contrast, fractal...

The destabilization of crude oil emulsions by polyoxyethylene nonylphenols as inhibitors has been investigated at a water-to-oil volume ratio 1:1, function the HLB (hydrophilic−lipophilic balance) and concentration. results show that stability emulsion begins to level off after critical surfactant concentration, which seems correspond their micelle concentration (CMC). A minimum was found plateau region, corresponds inversion from W/O O/W. Furthermore, inhibitor with = 14.2 highest...

The sorption and rheological properties of an acidic polyaromatic compound (C5PeC11), which can be used to further our understanding the behavior asphaltenes, are determined experimentally. results show that C5PeC11 exhibits type pH-dependent surface activity interfacial shear rheology observed in C6-asphaltenes with a decrease tension concomitant elastic modulus when pH increases. Surface pressure–area (Π–A) isotherms evidence aggregation π–π stacking at both air/water oil/water interfaces....

Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized CNFs. The emulsion-forming abilities storage stability two qualities tested in presence NaCl acetic acid, at concentrations relevant to food applications. Food may be an important future application area for CNFs due their availability excellent viscosifying abilities. emulsion...

Asphaltenes have been suggested to play an important role in the remarkable stability of some water-in-crude oil emulsions, although precise mechanisms by which they act are not yet fully understood. Being one more polar fractions crude oils, asphaltenes surface active and strongly adsorb at oil/water interface, as interface becomes densely packed, solid-like mechanical properties emerge, influence many typical interfacial experiments. The present work focuses on purposefully measuring...

Gravity separation of oil-water emulsions is an industrially crucial process. Mechanistic models for a batch process can immensely be beneficial by linking emulsion experimental characterization to optimal industrial equipment design. For this reason, mathematical model was developed, which considers droplets settling/rising due buoyancy force, binary and interfacial coalescence the using film drainage model, formation homophase. Various droplet slip velocity were compared, exhibit similar...

We have developed a specific protocol to study with SANS measurements, the structure of interfacial film layer in water-in-oil emulsions stabilized by asphaltene. Using contrast matching technique available for neutron scattering, we access both composition and quantity interface. The results obtained give us view asphaltene aggregates film, which are structured as monolayer show direct correlation between size solution thickness layer. organization interface has been studied function...

ABSTRACT Ground meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting extraction protein in commercial blenders. Soluble increased with mixing time high concentrations. The optimum temperature for was at 7.2°C. Discrepancies relationship between soluble emulsifying ability are discussed oil volume (ml emulsified/25 ml extract) capacity emulsified/100 mg protein). from fresh uncooked, unfrozen sources highly correlated...

Three pour point depressants (PPDs) with different chemistries, and extracted asphaltenes were studied in their influence on wax crystallization a model system. A new procedure for nuclear magnetic resonance (NMR) was developed to monitor changes liquid phase as precipitated. Similar experiments used study n-alkane depletion during precipitation via the use of GC/MS. Additive performance furthermore evaluated differential scanning calorimetry (DSC), rheometry, cross-polarized microscopy...

Some peculiar macroscopic properties of crude oils are ascribed to their densest, heaviest and most polar fraction: the asphaltenes. The comprehension origin these relies on a fine structural description fractions. We present nanometre length scale characterisation asphaltene solutions based new or recent scattering experiments (X-rays neutrons) from which parameters aggregates (Mw, Rg A2) extracted. mutual dependence is consistent with mass fractal model. This single model accounts for very...

The current work is based on experimental viscosity and compositional data of about 200 crude oil samples from various parts Russia the Norwegian continental shelf. Data analyses were performed to estimate correlations between density values as well concentrations main components oils different origins. It appeared that, in some cases, it possible establish a general correlation increase along with growing asphaltene, resin, aromatics contents but also decrease increasing saturates content....