Diffusing wave spectroscopy (DWS) methods applied to double emulsions

Badruddoza, Abu Zayed Md; MacWilliams, Stephanie V.; Sebben, Damien A.; Krasowska, Marta; Beattie, David A.; Durian, Douglas J.; Ferri, James K.

doi:10.1016/j.cocis.2018.06.006

Cited by 26 publications

(13 citation statements)

References 96 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Double emulsions are more unstable than conventional emulsions and the instability mechanism is also more complicated, due to the complexity of multiple structure, the excess free energy, and the presence of two different interfaces between the oil phase and the aqueous phase. As far as we are aware, there are three main instability mechanisms of (W 1 /O/W 2 ) double emulsions: (a) the coalescence of the inner aqueous droplets within the oil globules, (b) the coalescence of the inner aqueous droplets with oil globules, (c) the coalescence of the oil globules dispersed in the continuous phase (Badruddoza et al, ; Dickinson, ; Ficheux, Bonakdar, Leal‐Calderon, & Bibette, ). The former two instability mechanisms of double emulsions are derived from the destabilization and breakdown of the thin liquid oil film between the inner aqueous droplets and the continuous aqueous phase (Ficheux et al, ).…”

Section: Introductionmentioning

confidence: 99%

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Sun

Zhang

Xia

2019

J Food Process Engineering

View full text Add to dashboard Cite

The objective of the present study was to improve the stability of (water‐in‐oil‐in‐water) double emulsions by dual gelation, including the gelation of lipid phase through oleogels and the gelation of continuous aqueous phase through hydrogels. Glycerol monostearate (GMS) could be used to form the oleogels and improve the stability of primary emulsions and double emulsions through reinforcing oil film. However, the redundant GMS crystals in both the oil phase and the continuous phase could cause the destabilization of double emulsions. The double emulsions reinforced by oleogels were successfully encapsulated in Ca‐alginate hydrogel beads, and this encapsulation would not influence the integrity of double emulsions. The redundant GMS crystals might cause the leakage of the inner aqueous phase in the encapsulation process, and this leakage was more likely to happen during the mixing step, rather than the crosslinking step. Ca‐alginate hydrogel beads were conducive to the confinement of the encapsulated oil globules. Practical Applications The potential applications of (water‐in‐oil‐in‐water [W1/O/W2]) double emulsions in food industry are limited by their low stability, including the weakness of the thin liquid oil film and the low thermodynamic stability of oil globules. The combination of oleogels and hydrogels could effectively improve the stability of double emulsions through the reinforcement of the oil film and the confinement of oil globules. This work provides a feasible method to improve the stability of (W1/O/W2) double emulsions, obtaining an applicable delivery system for hydrophilic active ingredients in food industry. The stable double emulsions could be used to encapsulate and control the release of hydrophilic bioactive ingredients and protect sensitive bioactive ingredients from chemical degradation. Otherwise, this system might achieve the co‐delivery of hydrophilic ingredients and hydrophobic ingredients.

show abstract

Section: Introductionmentioning

confidence: 99%

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Sun

Zhang

Xia

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Based on the diffusing-wave spectroscopy and theory of Brownian motion, decorrelation curve quantifies particle motion, which was obtained and characterized by the viscoelasticity of soft materials. 24,25 Based on this result, we can have a better understanding about dough viscoelastic properties.…”

Section: ■ Introductionmentioning

confidence: 84%

“…Three key parameters were obtained from the MSD curves. 24 Elasticity index (EI) is derived from the MSD curve of low decorrelation time using the following equationwhere MSD is the mean height value of the curve at low decorrelation times (<0.1 s) and EI is in direct proportion to storage modulus ( G ′). Besides, the slope of the MSD curve platform represents the ratio of the product’s solid and liquid properties; the smaller the slope, the slower the particle moves, which means the dough properties are closer to solid state.…”

Section: Methodsmentioning

confidence: 99%

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Cui

Liu

et al. 2019

ACS Omega

View full text Add to dashboard Cite

Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.

show abstract

“…Gd and PFH nanoparticles (Gd-PFH-NPs) were fabricated by a lm hydration method coupled with a double emulsion method [36][37][38][39]. 100 mL of Gd solution (10 mg/mL) were added to the CHCl 3 solution.…”

Section: Synthesis Of C-gd-pfh-npsmentioning

confidence: 99%

Gadollium Nanoparticles Delivery for Low Intensity Focused Ultrasound Diagnosis Ablation of Thyroid Cancer Therapy

Qi¹,

Zhu²,

Wang³

et al. 2020

Preprint

View full text Add to dashboard Cite

Chemotherapeutic efficacy can be significantly developed nanotheranostics systems of drug delivery in tumor cells. In this work, we have demonstrated that the self-assembled by C225 conjugates Gd-PFH-NPs (C-Gd-PFH-NPs) for low intensity focused ultrasound diagnosis ablation of thyroid cancer treatment. C-Gd-PFH-NPs have shown excellent stability in PBS. Transmission electron microscopy (TEM) images also exposed the effective construction of C-Gd-PFH-NPs with commonly spherical sized assemblies. The incubation of the C625 thyroid carcinoma with C-Gd-PFH-NPs triggers apoptosis, which was confirmed by the flowcytometry analysis. The C-Gd-PFH-NPs, with remarkably displays the potent antitumor efficacy in a human C625 thyroid carcinoma xenografts. A histopathological result reveals that precisely achieved to additional confirm these outcomes. Further, we successfully examined the efficiency of C-Gd-PFH-NPs when used the thyroid carcinoma low intensity focused ultrasound diagnosis imaging (LIFUS) in vivo. These findings clearable for LIFUS agents with high performing image and different therapeutic purpose will have extensive possible for the future biomedical purposes.

show abstract

Diffusing wave spectroscopy (DWS) methods applied to double emulsions

Cited by 26 publications

References 96 publications

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Gadollium Nanoparticles Delivery for Low Intensity Focused Ultrasound Diagnosis Ablation of Thyroid Cancer Therapy

Contact Info

Product

Resources

About

Diffusing wave spectroscopy (DWS) methods applied to double emulsions

Cited by 26 publications

References 96 publications

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Gadollium Nanoparticles Delivery for Low Intensity Focused Ultrasound Diagnosis Ablation of Thyroid Cancer Therapy

Contact Info

Product

Resources

About

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels