Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: Emulsification and quiescent conditions

Delaying lipid digestion through steric surfactant Pluronic F68: A novel in vitro approach

“…Changes in BS values correspond to changes in the structure of an analyzed sample, i.e., variations of particle size and/or particle volume fraction (Mengual, Meunier, Cayre, Puech, & Snabre, 1999a). For example, in the case of particle migration, the increase in BS levels can be observed at the top or bottom of sample, depending on the type of migration, i.e., creaming or sedimentation, respectively, since the concentration of particles would increase in these regions (Macierzanka, Szelą g et al, 2009). On the other hand, a generalized change in BS through the whole height of the cell is related with a change in particle size.…”

Freeze–thaw stability of water-in-oil emulsions

“…The heat transfer with static cooling was too low, resulting in concurrent droplet sedimentation and coalescence as the GMS layer at the droplet surface solidified too slowly. A number of water droplets covered by solid shells were non-spherical, presumably the result of GMS solidification and the liquid droplets' deformability under shear [7]. A limited number of GMS crystals not associated with droplets were present in the continuous oil phase (Fig.…”

“…Both interfacially-active and continuous phase crystals may play a role in W/O emulsion stability [4][5][6][7][8][9]. With the former, colloids collect at the emulsion droplet interface, 'anchor' themselves onto the droplet surface, and provide a physical barrier to coalescence [10].…”

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

“…The hybrid w/o emulsions are prepared by simultaneously gelling and shearing, which yields the most effective decrease in water droplet size and increases the emulsion stability …”