Controlled droplet coalescence in miniemulsions to synthesize zinc oxide nanoparticles by precipitation

Winkelmann, Marion; Grimm, Eva-Maria; Comunian, Talita Aline; Freudig, Barbara; Zhou, Yun; Gerlinger, Wolfgang; Sachweh, Bernd; Schuchmann, Heike P.

doi:10.1016/j.ces.2012.12.049

Cited by 15 publications

(10 citation statements)

References 39 publications

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“…We have designed systems with dimensions at the scale of 100 nm based on miniemulsion droplets serving as nanoreactors. In each droplet, a reaction takes place, e.g., precipitation of solid nanoparticles [45][46][47]. Nanoreactor systems showed several advantages: (i) welldefined reaction conditions, e.g., temperature; (ii) a limited surrounding volume; and (iii) precise concentration of reactants [48].…”

Section: Emulsion Droplets As Nanoreactors and Templatesmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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Section: Emulsion Droplets As Nanoreactors and Templatesmentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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“…Zinc oxide (ZnO) is a wide band gap (3.37 eV) semiconductor with large exciton binding energy (60 meV) at room temperature, and has been attracting increasing attentions in many fields [1], [2] and [3]. Researchers found that the presence of intrinsic defects such as oxygen vacancies and interstitial atom leads to ZnO with high resistivity.…”

Section: Introductionmentioning

confidence: 99%

Studies on the structural, morphological, optical and electrical properties of Al-doped ZnO nanorods prepared by electrochemical deposition

Henni

Merrouche

Telli

et al. 2016

Journal of Electroanalytical Chemistry

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“…Due to the combination of piezo-electrical and optical properties, zinc oxide (ZnO) thin films have attracted increasing attention in many fields [1][2][3]. Researchers found that the presence of intrinsic defects leads to ZnO with high resistivity.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of Al doped ZnO thin films by spray pyrolysis

Hadri

Loghmarti

Mzerd

et al. 2014

2014 International Renewable and Sustainable Energy Conference (IRSEC)

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ZnO and AI-doped ZnO (AZO) thin films were prepared at 350°C on glass substrates by chemical spray pyrolysis method. In this contribution, the effects of aluminum doping on structural, optical and electrical properties are studied as function of dopant concentration, which was varied between 0 and 5 %. X-ray diffraction indicates that all the films exhibit hexagonal wurtzite structure and has polycrystalline nature. The preferential growth showed a variation depending on the doping ratios. Transmission measurements showed that for visible wavelengths, the AZO films have an average transmission of over 80%. The lowest resistivity was found to be 0.2 n.cm with a carrier concentration of 6.2 10 20 cm-3 and high transmittance of 90 % at 550 nm after annealing.

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Controlled droplet coalescence in miniemulsions to synthesize zinc oxide nanoparticles by precipitation

Cited by 15 publications

References 39 publications

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Studies on the structural, morphological, optical and electrical properties of Al-doped ZnO nanorods prepared by electrochemical deposition

Preparation and characterization of Al doped ZnO thin films by spray pyrolysis

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