Principles of Colloid and Surface Chemistry, Revised and Expanded

doi:10.1201/9781315274287

Cited by 1,377 publications

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“…Foams' life times have been increased from several hours to days and months by the adsorption of the short chain amphiphilic molecules [50], while only a few minutes or hours' stabilization results from the use of long-chain surfactants or proteins at the air-water interface [35]. Unlike other particle-stabilized foams [2], these foams percolate throughout the whole liquid phase and exhibit no drainage over days and months [49] due to the high concentration of modified particles in the initial suspension, which allows for the stabilization of very large total air-water interfacial areas.…”

Section: Wet Foam Stabilitymentioning

confidence: 99%

Porous Ceramics

Sarkar¹,

Kim²

2015

Advanced Ceramic Processing

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The unique chemical composition and microstructure of porous ceramics enable the ceramic products used in a number of applications such as filtration of molten metals and hot corrosive gases, high-temperature thermal insulation, support for catalytic reactions, filtration of diesel engine exhaust gases, etc. These applications take advantage of special characteristics of porous ceramics such as low thermal mass, low thermal conductivity, controlled permeability, high surface area, low density, and high specific strength. In this chapter, we emphasize on direct foaming method, a simple and versatile approach that allows fabrication of porous ceramics with tailored microstructure along with distinctive properties. Foam stability is achieved upon controlled addition of amphiphiles to the colloidal suspension, which induce in situ hydrophobization, allowing the wet foam to resist coarsening upon drying and sintering.

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Section: Wet Foam Stabilitymentioning

confidence: 99%

Porous Ceramics

Sarkar¹,

Kim²

2015

Advanced Ceramic Processing

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“…The electric field also induces a movement of the fluid in the direction of the cathode, thereby providing a driving force for separation (Kobayashi et al 1979;Yukawa et al 1971Yukawa et al , 1976. The electroosmotic flow rate during the electrofiltration experiments can be described by the Helmholtz-Smoluchowski equation (Hiemenz and Rajagopalan 1997) thus:…”

Section: Introductionmentioning

confidence: 99%

Electroosmotic dewatering of cellulose nanocrystals

et al. 2018

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One of the main challenges for industrial production of cellulose nanocrystals is the high energy demand during the dewatering of dilute aqueous suspensions. It is addressed in this study by utilising electroosmotic dewatering to increase the solid content of suspensions of cellulose nanocrystals. The solid content was increased from 2.3 up to 15.3 wt%, i.e. removal of more than 85% of all the water present in the system, at a much lower energy demand than that of thermal drying. Increasing the strength of the electric field increased not only the dewatering rate but also the specific energy demand of the dewatering operation: the electric field strength used in potential industrial applications is thus a trade-off between the rate of dewatering and the energy demand. Additionally, it was found that high local current intensity had the potential of degrading cellulose nanocrystals in contact with the anode. The maximum strength of the electric field applied should therefore be limited depending on the equipment design and the suspension conditions.

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“…The gap between research interest and 25 commercial application is mainly due to the lack of bench top methods that can predict the 26 efficacy of antioxidants in complex food matrices. This disconnection seems to be due to the 27 extremely complex nature of lipid oxidation and antioxidant activity in even relatively simple 28 food systems such as oil-in-water emulsions. This review highlights a number of areas where 29 lack of knowledge is currently holding back our ability to predict which free radical scavengers 30…”

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confidence: 99%

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

Decker¹,

McClements²,

Bourlieu-Lacanal³

et al. 2017

Trends in Food Science & Technology

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21Numerous compounds exist in nature that can scavenge free radicals and thus have the potential 22 to act as antioxidants in foods. Interest in natural free radical scavengers has resulted in tens of 23 thousands of publications on various molecules and extracts but only an extremely small number 24 have actually been used in commercial applications. The gap between research interest and 25 commercial application is mainly due to the lack of bench top methods that can predict the 26 efficacy of antioxidants in complex food matrices. This disconnection seems to be due to the 27 extremely complex nature of lipid oxidation and antioxidant activity in even relatively simple 28 food systems such as oil-in-water emulsions. This review highlights a number of areas where 29 lack of knowledge is currently holding back our ability to predict which free radical scavengers 30 will be good antioxidants in emulsions: non-free radical scavenging reactions of antioxidants; the 31 existence of different types of oil-water interfaces; difficulties in characterizing lipid droplet 32 surfaces; and differences in oxidation kinetics in different lipid droplets. Further research is 33 needed to identify the key factors that determine antioxidant efficacy in complex heterogeneous 34 systems. This knowledge would then increase our ability to predict how antioxidant structure 35 and properties relate to their activity in food emulsions. 36

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Principles of Colloid and Surface Chemistry, Revised and Expanded

Cited by 1,377 publications

References 0 publications

Porous Ceramics

Porous Ceramics

Electroosmotic dewatering of cellulose nanocrystals

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

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