Emulsion stabilisation of base layers surfaced with chip seals often proves problematic, chips punching into the and early distress. This can be aggravated by use modified binders that restricts evaporation moisture from pavement layers. The introduction new-age (nano)-modified emulsion (NME) has advantage water is chemically repelled stabilised layer, resulting in an accelerated development st...

Stabilization of the pavement base course using asphalt emulsion is one strategies that improves layer’s strength and, consequently, enhances performance. In this study, to improve performance asphalt-emulsion-stabilized course, asphaltenes derived from Alberta oil sands bitumen are added mix. Asphaltenes a byproduct deasphalting process sand and have no significant value in industry. The modif...

the purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. the size of the nano-emulsion and the ph of nano-emulsion were characterized. ultrasound has been used for preparing emulsion by 24 khz intensity for 120 seconds. prepared nano-emulsion was investigated by pa...

In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise ...

Silicone polymers are a class of hybrid organic/inorganic polymers, that show desirable surface properties such as low surface energy and high flexibility, which enables even a very high molecular weight chain to achieve optimal orientation at the interface. They have excellent physical properties such as water repellency, heat stability, and high resistance to chemical and UV attack. Silicone ...

abstract: mayonnaise is probably one of the most widely used sauces worldwide. the oil content of traditionally mayonnaise is more than 65%. fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. in this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

there are numerous problems for using essential oil due to its low solubility in water, high vapor pressure and chemical and physical instability. use of nano-emulsions is a good idea for decreasing side effect of the essential oils and enhance their efficiency as well as delivery to hot spot. in addition, nano-emulsion system make smaller size particles and increase stability and shelf-life of...