Interfacial tension in phase-separated aqueous cationic/anionic surfactant mixtures

Nan, Yan‐Qing; Liu, Honglai; Hu, Ying

doi:10.1016/j.jcis.2005.06.054

Cited by 33 publications

(21 citation statements)

References 23 publications

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“…The morphology of the biopolymer mixture can be measured during phase separation or after application of shear forces using scattering and microscopy techniques, such as small angle light scattering (van Puyvelde and others 2002), rheo‐optical microscopy (Antonov and others 2004), or confocal fluorescence microscopy (Firoozmand and others 2008). The driving force for phase separation can be characterized in terms of the interfacial energy at the boundary between the 2 biopolymer phases, as by spinning drop tensiometry (Scholten and others 2004; Nan and others 2006).…”

Section: Biopolymer Particle Formation Methodsmentioning

confidence: 99%

Functional Biopolymer Particles: Design, Fabrication, and Applications

Jones

McClements

2010

Comp Rev Food Sci Food Safe

262

124

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Biopolymer nano-and micro-particles, fabricated from either proteins and/or polysaccharides, can be utilized as delivery systems or to modulate the physicochemical and sensory characteristics of food products. This article reviews the principles underlying the design, fabrication, and application of biopolymer particles fabricated from globular proteins, used either alone or in combination with polysaccharides, within the food industry. The properties of biopolymer particles and their impact on the physicochemical and functional properties of foods are described. The molecular characteristics and interactions of the building blocks (proteins and polysaccharides) used to assemble these particles are briefly reviewed. The major structural design principles that can be used to fabricate biopolymer particles from food-grade proteins and polysaccharides are outlined. Finally, some of the potential applications of functional biopolymer particles within foods are highlighted.

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Section: Biopolymer Particle Formation Methodsmentioning

confidence: 99%

Functional Biopolymer Particles: Design, Fabrication, and Applications

Jones

McClements

2010

Comp Rev Food Sci Food Safe

262

124

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“…Such synergetic effects originate from the strong interactions between two surfactant molecules with oppositely charged head groups [18][19][20]. For some anionic/cationic mixed systems, the solubility of equimolar mixtures is so small that the precipitation concentration is lower than the CMC value [24,25]. On the other hand, however, it is easy to cause precipitation or phase separation on increasing the concentration of surfactant, especially for equimolar mixtures.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, however, it is easy to cause precipitation or phase separation on increasing the concentration of surfactant, especially for equimolar mixtures. For some anionic/cationic mixed systems, the solubility of equimolar mixtures is so small that the precipitation concentration is lower than the CMC value [24,25]. Formerly, this drawback limited the in-depth study of such systems and most studies focused on the relatively short-chain anionic/cationic mixed systems.…”

Section: Introductionmentioning

confidence: 99%

Interaction Between Cationic and Anionic Surfactants: Detergency and Foaming Properties of Mixed Systems

Wang

2014

J Surfact & Detergents

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The micellar and interfacial behavior of mixtures of the anionic surfactant (alcohol ether sulfate, AES) with quaternary ammonium type cationic surfactants dodecyltrimethyl ammonium chloride (DTAC), dodecyl‐(2‐hydroxyethyl)‐dimethyl ammonium chloride (DHDAC), dodecyl‐di(2‐hydroxyethyl)‐methyl ammonium chloride (DHHAC) were investigated by means of surface tension measurements. Various physicochemical properties such as surface activity parameters (CMC, γCMC, Гmax, Amin), the micellar and interfacial compositions (x1m, x1σ), interaction parameters (βm, βσ), and activity coefficients (f1m, f2m, f1σ, f2σ) were evaluated. The influence of the hydroxyethyl groups of cationic surfactant component on the physicochemical properties of mixed systems has been analyzed. It is observed that the CMC values of the three mixed systems decrease with increases in the number of hydroxyethyl groups of the cationic surfactant component. From the results of βσ and βm values, the interactions between molecules for the three surfactant mixtures at the air/liquid interface increase in the following order DHHAC/AES < DHDAC/AES < DTAC/AES, but it is the opposite for the interactions in mixed micelles. The detergency and foaming properties of mixed systems were also studied. As expected, complex surfactant systems exhibit good detergency and foaming properties.

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“…The mixtures of surfactants, especially aninoic/anionic, aninoic/cationic, and anionic/nonionic, are of great interest from both practical and theoretical viewpoints because mixtures exhibit effective synergism. Moreover, mixed micellar systems including gemini and conventional surfactants have received much more attention in recent years [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%