Observations on Emulsifiers at the Interface between Oil and Water by Confocal Scanning Light Microscopy

Microstructure of β-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: Influence of heating

“…Finally, it seems appropriate to make mention of the pioneering confocal microscopy investigation of Heertje and coworkers [59,60] demonstrating the displacement of protein from the oil-water interface by emulsifier. There are two main differences between Heertje's experiments and those reported here.…”

Current methods for characterising mixing and flow in microchannels

“…CSLM can be employed for the determination of droplet size distributions (van Dalen, 2002), but it also enables the characterisation of emulsion stability by monitoring droplet creaming and flocculation (Dickinson et al, 2003) or by following changes in interfacial composition on emulsion droplets (Heertje et al, 1996). CSLM has also been used, although not in microchannels, to study the structural organization of concentrated emulsions and the droplet interactions within (Brujic et al, 2003a, b), as well as for the characterisation of double emulsions (Koo et al, 2006).…”

Proteins at interfaces and in emulsions Stability, rheology and interactions

“…Owing to optical e †ects arising from di †erences in refractive indices between oil and aqueous phases,87 the adsorbed protein appears under the confocal microscope as a bright line of considerably greater width than the actual physical layer thickness. 85 The progressive reduction in the brightness of this line has been exploited85 in deducing the competitive displacement of labelled protein from the interface by unlabelled monoglyceride.…”