Foaming in Micellar Solutions: Effects of Surfactant, Salt, and Oil Concentrations

Behera, Manas Ranjan; Varade, Shailesh R.; Ghosh, Pallab; Paul, Pintu; Negi, Ajay Singh

doi:10.1021/ie503591v

Cited by 102 publications

(68 citation statements)

References 50 publications

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“…Proteins and hydrolysates are used as foam-forming and foamstabilizing components e.g. in the food industry [34][35]. Results obtained in the present study are consistent with the literature data.…”

Section: Foaming Propertiessupporting

confidence: 91%

Role of macromolecules in the safety of use of body wash cosmetics

Bujak

Wasilewski²,

Nizioł–Łukaszewska

2015

Colloids and Surfaces B: Biointerfaces

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Section: Foaming Propertiessupporting

confidence: 91%

Role of macromolecules in the safety of use of body wash cosmetics

Bujak

Wasilewski²,

Nizioł–Łukaszewska

2015

Colloids and Surfaces B: Biointerfaces

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“…Interestingly, aquafaba from brand (H), that did not contain these salt or additives, produced foam with greater capacity and stability. It was previously reported that the addition of salt while whipping enhanced foam stability for protein foams and reduced collapse (Behera et al ., ; Raikos et al ., ; Kramman, ).…”

Section: Resultsmentioning

confidence: 98%

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

112

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Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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“…The salt reduces the electrostatic repulsion between the surfactant heads groups in the aqueous dispersion, so more surfactant molecules are adsorbed at the CO 2 -nanoparticle interface. (Behera et al 2014) Consequently it might be concluded that the destabilizing of foam is caused by the more amount of surfactant molecules are adsorbed at the CO 2 -NP interface due to reduce in electrostatic potential which minimizes the foam texture. The surfactant will make the foam bubbles to stick to the proppants, which makes the proppant to be transported uniformly into the fracture.…”

Section: The Effect Of Surfactantmentioning

confidence: 99%

Rheology of Supercritical CO2 Foam Stabilized by Nanoparticles

Xiao

Balasubramanian

Clapp

2016

SPE Improved Oil Recovery Conference

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Foamed fluids with the gas phase of carbon dioxide (CO 2 ) have been applied as fracturing fluids to develop unconventional resources. This type of fracturing fluids meets the waterless requirements by unconventional reservoirs, which are prone to damage by clay swelling and blocking pore throat in water environment. Conventional CO 2 foams with surfactants have low durability under high temperature and high salinity, which limit their application. Nanoparticles provide a new technique to stabilize CO 2 foams under harsh reservoir conditions. It's essential to determine in-situ rheology of CO 2 foams stabilized by nanoparticles in order to predict proppant transport in reservoir fractures and improve oil production.The shear viscosity and foam texture of non-Newtonian fluids under reservoir conditions are critical to transport proppant and generate effective micro-channels. This study determined the in-situ shear viscosity of supercritical CO 2 foams stabilized by nano-SiO2 in the Flow Loop apparatus with shear rates of 5950~17850 s Ϫ1 at the pressure of 1140Ϯ20 psig and the temperature of 40°C. Supercritical CO 2 with the density of 0.2~0.4 g/ml and the viscosity of 0.02~0.04 cp under typical reservoir conditions were applied to generate foams. The foams were tested with high foam quality up to 80% to minimize the usage of water. The effects of shear rates, salinity, surfactant, and nanoparticle sizes and on the rheology of gas foams with different foam qualities were experimentally investigated. The foam texture and stability were observed through an in-line sapphire tube. Further, proppant transport by CO 2 foams and the placement in fractures were analyzed by considering the rheology of non-Newtonian fluids and the mechanisms of gravity driven settling and hindered settling/slurry flow.The conditions of nanoparticle foaming systems were optimized through orthogonal experimental design. The dense and stable foams were generated and observed under high pressure and elevated temperature conditions. It was observed that CO 2 foams with high quality of 80% demonstrated the highest viscosity and stability under optimal conditions. The foams with nanoparticles demonstrated both shear-thinning and shear-thickening behaviors depending on foam quality and components. The salinity and nanoparticle size affect foam rheology in two ways depending on components, foam quality, and shear rates.While the viscosities of CO 2 foam stabilized by nanoparticles have been widely studied recently, no work has been done to observe the stability and texture of supercritical CO 2 foam after shearing under high pressure and high temperature, not to mention proppant transport by CO 2 foam. This study provided a pioneering insight to the proppant transport by viscous supercritical CO 2 foam stabilized by nanoparticles.

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Foaming in Micellar Solutions: Effects of Surfactant, Salt, and Oil Concentrations

Cited by 102 publications

References 50 publications

Role of macromolecules in the safety of use of body wash cosmetics

Role of macromolecules in the safety of use of body wash cosmetics

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Rheology of Supercritical CO2 Foam Stabilized by Nanoparticles

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