We consider two-dimensional dispersions of droplets of isotropic phase in a liquid with an XY -like order parameter, tilt, nematic, and hexatic symmetries being included. Strong anchoring boundary conditions are assumed. Textures for a single droplet and a pair of droplets are calculated and a universal droplet-droplet pair potential is obtained. The interaction of dispersed droplets via the or...

Optimization of a semicontinuous emulsion polymerization reaction is carried out using a mathematical model derived from first principles to represent the process. Iterative Dynamic Programming (IDP), being a straightforward procedure that allows the implementation of optimization constraints, is an attractive tool to optimize highly complex and nonlinear equation systems such as those that are...

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...

Response surface methodology (RSM) was utilized to investigate the influence of the main emulsion composition; mixture of palm and medium-chain triglyceride (MCT) oil (6%-12% w/w), lecithin (1%-3% w/w), and Cremophor EL (0.5%-1.5% w/w) as well as the preparation method; addition rate (2-20 mL/min), on the physicochemical properties of palm-based nanoemulsions. The response variables were the th...

To reveal the film formation mechanism of oil-in-water (O/W) emulsion, nanofilms of aqueous paraffin oil emulsion stabilized with the nonionic Tween 80 and Span 80 surfactants were measured in confinement between two solid surfaces, by the use of relative optical interference intensity (ROII) approach. In contrast to single-phase oil lubricant, the film formation of oil-in-water emulsions norma...

It is important to evaluate the ability of novel proteins in food crops and products to elicit potentially harmful immunologic responses, including allergic hypersensitivity. We developed a novel mouse model of food allergy involving an oral challenge of a protein antigen after feeding of the antigen in combination with modulating factors often ingested in daily life, namely, dietary oil emulsi...