Emulsion effect

E. Dickinson and I. Chen Viscoelastic Properties of Protein-Stabilized Emulsions Effect of Protein-Surfactant Interactions. I. Agric. Food Chem. 46, 91 (1998). 

Semenova, M.G., Belyakova, L.E., Dickinson, E., Eliot-Laize, C., Polikarpov, Yu.N. (2005). Caseinate interactions in solution and in emulsions effect of temperature, pH and calcium ions. In Dickinson, E. (Ed.). Food Colloids Interactions, Microstructure and Processing, Cambridge, UK Royal Society of Chemistry, pp. 209-217. 

Chen, J., Dickinson, E. (1998) Viscoelastic properties of protein-stabilized emulsions effect of protein-surfactant interactions. Journal of Agricultural and Food Chemistry, 46, 91-97. 

As a consequence of Item 4. the CPI will generally give better performance tnan the API. As a rule-of-thumb, an API separator effluent will contain about 30-100 ppm oil, whereas a CPI effluent will be more in the range of 15-30 ppm. Neither device will handle emulsions effectively, nor will either device perform adequately without some degree of routine maintenance... 

Shaugnessy, R.J. Cationic Polyelectrolyte flocculation of Oil Water Emulsions Effects of Mixing Intensity and OU Concentration. MS thesis, (J. of Tulsa (1979). 

Figure 9. Viscosity of water-in-oil emulsions—effect of method of mixing...

Relkin, P., Sourdet, S., Fosseux, P.-Y. 2003. Fat crystallization in complex food emulsions effects of adsorbed milk proteins and of a whipping process. J. Therm. Anal. Calorim. 71, 187-195. 

Magdassi S, Frank SG. Formation of oil in glycerolAvater emulsions effect of surfactant ethylene oxide content. / Disper Sci Technol 1990 11 519-528. 

Kim YH, Nikolov AD, Wasan DT, Diaz-Araumzo H, Shetty CS. Demulsifi-cation of water in crude oil emulsions effects of film tension, elasticity, dif-... 

Shear flows Immiscible Theory emulsion effects Utracki, 1989, 1991... 

Poriginelbi, I., Nawar, W.W., and Chinchoti, P. Oxidation of linoleic acid in emulsions. Effects of substrate, emulsifiers, and sugar concentration. 7o ma/ of the American Oil Chemists Society, 76,131-136. 1999. 

Poyato C, Navarro-Blasco I, Calvo MI, Cavero RY, Astiasardn I, Ansorena D. Oxidative stability of O/W and W/O/W emulsions Effect of Upid composition and antioxidant polarity. Food Research International. 2013 51(1) 132-140. 

Sanchez, M.C., Valencia, C., Franco, J.M., and Gallegos, C. (2001) Wall slip phenomena in oil-in-water emulsions Effect of some structural parameters. 

Casanova, H., P. Araque, C. Ortiz, Nicotine carboxylate insecticide emulsions Effect of the fatty acid chain length, J. Agric. Food Chem., 53(26), 9949—9953, 2005. 

Shively, M. L., 1993a, Characterization of oil-in-water emulsions prepared from solid-state emulsions Effect of matrix and oil phase, Pharm. Res. 10 1153-1156. 

J. E. Diederichs. H. Weyhers. and R. H, Muller. Parenteral fat emulsions Effect of emulsion composition on the micrOvi.scosity of the emulsifier film. Proc. I8lh. Int. Symp, Control, Rei, Biottet, Mai., 1991. pp. 471-472. 

Casanova H, Araque P, Ortiz C (2005) Nicotine carboxylate insecticide emulsions effect of the fatty acid chain length. J Agric Food Chem 53 9949-9953 Chan GW, Berry D, DeBrosse CW, Hemling ME, MacKenzie-LoCasto L, Offen PH, Westley JW (1993) Conioidines A and B, novel DNA-interacting pyrrohdines from Chamaesaracha conioides. J Nat Prod. 56 708-713... 

Very good emulsion effective medium) models that average over the continuous and dispersed phases to describe the continuum rheology have been developed to describe the linear viscoelasticity of polymer blends. The Palierne model, for example, provides a mixing rule for the complex modulus G = G + i G " in terms of the moduli for the dispersed and matrix phases as... 

Kleinhans, A., Gaukel, V., Schuchmann, H. P. (2015). Effervescent atomization of O/W-emulsions Effect of viscosity ratio and process parameters on oil drop size. In ICLASS 2015, 13th Triennial International Conference on Liquid Atomization and Spray Systems, Tainan, Taiwan, August 23-27. 

Terrisse I, Seiller M, Grossiord JL, Magnet A, Le Hen-Ferrenbach C. 1994. Application of rehological analysis to W/OAV multiple emulsions Effect of the incorporation of a coemulsifier. Colloids Surf A 91 121-128. 

E Dickinson, C Ritzoulis, Y Yamamoto, H Logan. Ostwald ripening of protein-stabilized emulsions Effect of transglutaminase crosslinking. Colloids Surf B Interfaces 12 139-146, 1999. 

Uses Dispersant for speciality cationic pigment dispersions Features Compat. with cationic aq. acrylic emulsions effective for almost all org. pigments... 

Uses Slip and mold release agent, solubilizer, thickener, softener, antistatic agent, binding agent, defoamer in rubber articles intended for repeated use in food pkg. Features No emulsitying effect... 

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