4.6 Article

Laboratory Experiment on Emulsions: Study of the Effect of Osmotic Pressure on Double Emulsions Preparation

Related references

Note: Only part of the references are listed.
Review Engineering, Marine

Laboratory Experiments on Ice Melting: A Need for Understanding Dynamics at the Ice-Water Interface

Aubrey Lynn McCutchan et al.

Summary: This article reviews the literature on laboratory experiments exploring ice loss, considering different flow conditions and ice geometries. It presents successful measurement techniques and highlights findings useful for understanding polar ice dynamics. The article also identifies future directions and needs for experimental research to improve predictions of ice loss.

JOURNAL OF MARINE SCIENCE AND ENGINEERING (2022)

Review Computer Science, Artificial Intelligence

Interactive Laboratories for Science Education: A Subjective Study and Systematic Literature Review

Numan Ali et al.

Summary: This paper describes the potential contributions of interactive science laboratories (ISLs) in the major subjects of science and highlights the problems and challenges in the existing ISLs. A systematic literature review (SLR) methodology is used to evaluate 86 articles, and a subjective study with field experts is conducted to propose guidelines for the improvement of future ISLs.

MULTIMODAL TECHNOLOGIES AND INTERACTION (2022)

Article Education & Educational Research

Teaching How to Research: A Case Study on Chemical and Industrial Engineering Degrees

Sergio Nogales-Delgado et al.

Summary: This paper discusses the experience of guiding graduate students in research and preparing them for future careers. For each FDP, the expectation is to apply their work to solve practical problems through research papers or conference presentations. To achieve this goal, a personalized teaching guide is provided, tailored for a chemical engineering laboratory primarily focused on biodiesel and biolubricant production.

EDUCATION SCIENCES (2022)

Article Education & Educational Research

Virtual Laboratories in Tertiary Education: Case Study Analysis by Learning Theories

Jahan Hassan et al.

Summary: This paper examines the application of Virtual Laboratories (VLabs) in tertiary education ICT courses and presents two case studies. The analysis reveals that the support of teachers and the design of VLabs are interlinked and crucial for achieving successful learning outcomes. This provides important guidance for educators in choosing VLab designs.

EDUCATION SCIENCES (2022)

Article Agriculture, Multidisciplinary

Simultaneous encapsulation of trans-resveratrol and vitamin D3 in highly concentrated double emulsions

Rocio Diaz-Ruiz et al.

Summary: The preparation of concentrated double emulsions encapsulating both trans-resveratrol and vitamin D-3 is feasible, with high colloidal stability. Vitamin D-3 presence was found to slow down the release of trans-resveratrol in the formulated emulsions and enhance its encapsulation efficiency.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Chemistry, Physical

Investigating swelling-breakdown in double emulsions

Behnam Khadem et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Article Biophysics

Enhancing trans-Resveratrol loading capacity by forcing W1/O/W2 emulsions up to its colloidal stability limit

Rocio Diaz-Ruiz et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2020)

Article Chemistry, Physical

Preparation of water-in-oil-in-water (W1/O/W2) double emulsions containing trans-resveratrol

M. Matos et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2014)

Review Food Science & Technology

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson

FOOD BIOPHYSICS (2011)

Article Chemistry, Physical

W1/O/W2 double emulsions stabilised by fat crystals - Formulation, stability and salt release

Sarah Frasch-Melnik et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)

Article Chemistry, Physical

Food grade duplex emulsions designed and stabilised with different osmotic pressures

Aleksandra Pawlik et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)

Article Engineering, Chemical

Fat-crystal stabilised w/o emulsions for controlled salt release

Sarah Frasch-Melnik et al.

JOURNAL OF FOOD ENGINEERING (2010)

Review Engineering, Chemical

Preparation of emulsions and particles by membrane emulsification for the food processing industry

Catherine Charcosset

JOURNAL OF FOOD ENGINEERING (2009)