High Internal Phase Emulsions (HIPEs) are important for a wide range of applications in the food, cosmetic, pharmaceutical and petroleum industries. If the continuous phase is polymerizable, HIPEs can be used as templates for the synthesis of highly porous polymers with potential applications as low weight structures or scaffolds in tissue engineering. HIPEs are characterized by a minimum inter...

We present the preparation of 11 nm polyacrylamide-stabilized polystyrene latex particles for conjugation to a microRNA model by surfactant-free RAFT emulsion polymerization. Our synthetic strategy involved the preparation of amphiphilic polyacrylamide-block-polystyrene copolymers, which were able to self-assemble into polymeric micelles and "grow" into polystyrene latex particles. The surface ...

An oscillatory emulsification system for the production of oil in water emulsions using a commercially available low-cost woven metal microscreen (WMMS) is investigated. The system allows for independent control of both the oscillation frequencies and amplitudes such that it provides two degrees of freedom for controlling the emulsion properties. The investigations included the production of bo...

Pickering emulsions differ from classical emulsions, because the first are stabilized by solid particles instead of surfactants. This type of emulsions has been widely investigated in pharmaceutical and cosmetic fields since they present less adverse effects than the classical emulsions that are stabilized by surfactants. The present study was conducted in order to characterize physically and c...

Nano- and microemulsions containing as the oil phase caprylic/capric propylene glycol diesters (Crodamol PC) were investigated as potential vehicle for controlled release of geranic acid. The influence of emulsifiers and co-surfactants on stability of the emulsions was investigated. Different kind of polysorbates (ethoxylated esters of sorbitan and fatty acids) were applied as the emulsifiers. ...

The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was inves...