Liquid–liquid phase equilibrium and the effect of a water-soluble polymer on the interaction between droplets in water-in-oil microemulsions

Abstract

Effects of additive PEG on the interaction enthalpy and entropy between droplets compete and result in decreases of Tc and stability of microemulsions.

Water-in-oil microemulsion: effect of Desmodium intortum protein isolate–emulsifier interaction, and its stability

“…The test tubes were placed under 25°C for 1 h to determine the microemulsion particle size . [14,[22][23][24]…”

“…[11] The commonly used food-grade surfactants are soybean lecithin, Tween, span, and sucrose fatty acid ester . [12][13][14] Some studies have shown that the emulsifying effect on the stability of microemulsion of combined surfactant is better than that of a single surfactant, the stability of microemulsion is better. Short-and middle-chain alcohols, such as ethanol, glycerol, and n-butyl alcohol, are multi-selected as cosurfactants in microemulsions.…”

“…Short-and middle-chain alcohols, such as ethanol, glycerol, and n-butyl alcohol, are multi-selected as cosurfactants in microemulsions. [3,6,11,14] This study aimed to determine whether the stability of W/O blank microemulsions can be improved by incorporating the protein isolate of Desmodium intortum into the aqueous phase based on the protein-emulsifier interface interaction. The W/O microemulsion was introduced into the complete W/O blank microemulsion to prepare W/O microemulsions with different protein concentrations for proteins and emulsifiers to compete for adsorption.…”