O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

Pichot, R.; Spyropoulos, Fotis; Norton, Ian T.

doi:10.1016/j.jcis.2010.08.021

Cited by 174 publications

(114 citation statements)

References 34 publications

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“…Investigations directed towards understanding depletion interactions have been reported using a range of experimental methods, including the surface force apparatus (Richetti & Kekicheff, 1992), the magnetic chaining technique (Dimitrova & Leal-Calderon, 1999), colloidal probe atomic force microscopy (CP-AFM) (Milling & Biggs, 1995;Piech & Walz, 2002;Tulpar, Tilton, & Walz, 2007), and total internal reflection microscopy (TIRM) (Helden, Koenderink, Leiderer, & Bechinger, 2004;Prieve & Frej, 1990). Of particular interest in the present context are new findings derived from the powerful CP-AFM technique on depletion forces and colloidal structuring in mixed systems of polymers and nanoparticles (Ji & Walz, 2013a).…”

Section: Synergism In Mixed Systems Of Particles and Polymersmentioning

confidence: 99%

“…In studies of model systems containing protein þ colloidal particles, synergistic behaviour has been regularly invoked by authors interpreting measurements of interfacial rheology or emulsification behaviour. For instance, trends in surface rheological data have been used to infer synergistic interactions at the oilewater interface for mixtures of milk proteins with chitin nanocrystals (Gülseren & Corredig, 2011) or starch granules (Murray, Durga, Yusoff, & Stoyanov, 2011); and synergism in emulsification behaviour with sodium caseinate þ silica nanoparticles has been inferred from emulsion droplet-size data (Pichot, Spyropoulos, & Norton, 2010).…”

Section: Synergism In Mixed Systems Of Particles and Polymersmentioning

confidence: 99%

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Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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Section: Synergism In Mixed Systems Of Particles and Polymersmentioning

confidence: 99%

Section: Synergism In Mixed Systems Of Particles and Polymersmentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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“…Particle wettability (quantified by three-phase contact angles) as well as nature of surfactant (O/W vs. W/O stabilizing) have been shown to affect the competition as well. [168][169][170] Hence, it is expected that such competition plays a crucial role in the phase inversion process.…”

Section: Phase Inversion Of Particle-stabilized Emulsionsmentioning

confidence: 99%

Recent Developments in Phase Inversion Emulsification

Kumar

Cheng

et al. 2015

Ind. Eng. Chem. Res.

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Emulsions are multiphasic fluid systems in which liquid droplets are dispersed in another immiscible liquid. The main components of an emulsion are the two liquid phases, typically oil and water, and the emulsifier, which stabilizes the interface between the two liquid phases. Emulsifiers can be a variety of molecules, such as polymers, amphiphilic surfactants, and proteins, and they can also be colloidal particles. Emulsion phase inversion is the process of interconversion between two types of simple emulsions: water-in-oil and oil-in-water emulsions. Phase inversion can be induced by shifting the emulsifier affinity from one phase to the other, which is called transitional phase inversion. It can also be triggered by a change in the water-to-oil ratio of the emulsion, which leads to a process known as catastrophic phase inversion. With recent advances in the stabilization of emulsions using colloidal particles and stimuli-responsive surfactants, numerous novel emulsion systems that undergo emulsion phase inversion by means of various mechanisms have been developed. In this review, we highlight the most recent developments in the field of emulsion phase inversion, focusing on transitional phase inversion, inversion of particle-stabilized emulsions, and flowand shear-induced phase inversion. We also discuss and compare state-of-the-art analytical methods that have been used to detect and understand the emulsion phase inversion process. Our coverage spans from the early concepts of Bancroft's rule through the concept of semiquantitative hydrophilic−lipophilic balance to the more recent theoretical models used to predict and control phase inversion phenomena. We conclude this review by presenting an outlook on the future directions and outstanding problems that warrant future investigations to fully understand the mechanism of emulsion phase inversion at the single-droplet level.

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“…In the literature, there are studies on the structure and properties of oil-in-water and water-in-oil emulsions using synthetic surfactants (Friberg et al, 2009;Binks and Rodrigues, 2009;Pichot et al, 2010). However, there is little research on the phase behaviour of oil-to-water systems emulsified by biosurfactants, notably with the use of surfactin.…”

Section: Brazilian Journal Of Chemical Engineeringmentioning

confidence: 99%

Performance of a biosurfactant produced by Bacillus subtilis LAMI005 on the formation of oil / biosurfactant / water emulsion: study of the phase behaviour of emulsified systems

Sousa

Dantas

Feitosa

et al. 2014

Braz. J. Chem. Eng.

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-In this study, the phase behaviour of emulsified systems (oil + biosurfactant + water) was analyzed. The biosurfactant was produced in a 4-L batch bioreactor by Bacillus subtilis LAMI005, using residual glycerine from biodiesel production as a carbon source. Fourier Transform Infrared Spectroscopy (FT-IR), Nuclear Magnetic Resonance (NMR), and High Performance Liquid Chromatography (HPLC) analyses demonstrated that the biosurfactant produced by Bacillus subtilis (LAMI005) consists of a lipopeptide similar to surfactin. The influences of temperature and the composition of oil + biosurfactant + water were determined by using phase diagrams. Three types of oil were used, namely: motor oil, hydrogenated naphthenic oil (NH140) and castor bean oil. The emulsified systems were analyzed using optical micrography. The results presented here indicated that the biosurfactant produced in this work presents a potential use as stabilizing agent for oil-in-water emulsions.

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O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

Cited by 174 publications

References 34 publications

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Recent Developments in Phase Inversion Emulsification

Performance of a biosurfactant produced by Bacillus subtilis LAMI005 on the formation of oil / biosurfactant / water emulsion: study of the phase behaviour of emulsified systems

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