Abstract To prepare lyophobic magnetic nanoparticles (LMNs) with core/shell structure to be applied in silicone emulsion defoamer, covered silica (MNS) were prepared a one-step process from FeCl 3 · 6H 2 O, 4H O and tetraethyl orthosilicate then modified poly (methylhydrosiloxane). X-ray powder diffraction (XRD), scanning electron microscope (SEM), Fourier transform infrared spectroscope (FTIR)...

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of mea...

The steady deformation and breakup of emulsion drops in a uniform electric field are considered experimentally. Due to the low volume fraction of inner drops, the emulsions can be effectively assumed as Newtonian fluids with spatial nonuniformity. The measurements of the electrical properties show that the oil-in-water (o/w) emulsion drop behaves like a conducting drop. On the other hand, the w...

Large quantities of wastewater are generated by the petroleum refining process. Micron-scale emulsion droplets and submicron difficult to remove from oil-refined wastewater, addressing these issues has been a major challenge for researchers. Membrane technology is widely used in water treatment because it very selective effective filtration his research focuses on oil refinery using polysulfone...

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm...

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced...

Ocular drug delivery is a very challenging area for ophthalmologists and scientists due to the structural barrier complexity of eye. Barriers such as different layers cornea, sclera, conjunctival blood flow, tear dilution limit efficacy anterior part eye in addition more barriers present posterior part. Due these, have designed studied various systems increase treatment Among conventional ocula...

Emulsions are liquid–liquid dispersions with one liquid phase dispersed in the other as small droplets. Nanoemulsions nano-sized emulsions sizes ranging from tens to hundreds of nanometers, and have great potential applications pharmaceutics, foods cosmetics due their attractive properties, such sizes, high surface area per unit volume, improved dispersion active hydrophobic components enhanced...

Aqueous solutions of polyphenols extracted from parsley leaves are mixed with solution ferric chloride hexahydrate to synthesize suspensions polyphenol-coated iron oxide nanoparticles, which then used prepare Pickering oil (n-decane)-in water emulsions. The performance the nano-colloid and emulsions as agents enhanced recovery (EOR) is assessed secondary imbibition tests performed under constan...