4.7 Article

Single-step generation of double emulsions in aqueous two-phase systems

Related references

Note: Only part of the references are listed.
Article Chemistry, Multidisciplinary

Tailoring Pickering Double Emulsions by in Situ Particle Surface Modification

Madhvi Tiwari et al.

Summary: Fundamental studies on Pickering double emulsions are important for their industrial applications. This study proposes a simple single-step method to stabilize different types of double emulsions using hematite and silica particle systems. The wettability of hematite particles can be tuned by sequential addition of oleic acid, and the size distribution of oil and water droplets in the emulsions can be controlled by oleic acid concentration and particle surface area. This method provides a strategy to tailor the formation of different emulsion types by sequential in situ surface modification of particles.

LANGMUIR (2023)

Article Chemistry, Multidisciplinary

Tailored Double Emulsions Made Simple

Junwei Wang et al.

Summary: Double emulsions, such as water-in-oil-in-water droplets, are important material platforms for research and applications. A new simple method using a vortex mixer has been introduced for producing single-core double emulsions with high yield. This method allows the creation of tailored double emulsions with minimal time, cost, effort, and expertise, widening its application to nonspecialized scientific communities.

ADVANCED MATERIALS (2022)

Article Food Science & Technology

New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

Ankit Kumar et al.

Summary: Double emulsions have gained attention in the food industry due to their ability to encapsulate compounds, fabricate polymersomes, and act as fat replacers or sweetness enhancers in different foods. This review discusses the properties, advantages, and disadvantages of double emulsions in the fabrication process. It also examines the instability mechanism and the impact of various variables on the stability of double emulsions. The review concludes by highlighting the recent applications of W/O/W double emulsions in the food industry.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Chemistry, Applied

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch

Jie Yang et al.

Summary: This study developed stable double emulsions as carrier materials using gelatinized starch, with O/W/O double emulsions stabilized by 7 wt% native corn starch showing smaller mean droplet size and excellent storage stability compared to O/W/W and O/W/O double emulsions prepared with highamylose starch.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Multidisciplinary

Droplet-Bijel-Droplet Transition in Aqueous Two-Phase Systems Stabilized by Oppositely Charged Nanoparticles: A Simple Pathway to Fabricate Bijels

Chandra Shekhar et al.

Summary: A novel method of stabilizing aqueous two-phase systems using oppositely charged nanoparticles is demonstrated. The self-assembly of nanoparticles promotes stronger adsorption at the water-water interface, leading to stable emulsions through the formation of 2D and 3D aggregates with varying sizes and shapes. The structural transformation from droplet-bijel-droplet is influenced by the composition of polymers and particles, and a stable bijel or colloidal capsule can be produced with the optimal ratio of positively charged nanoparticles to negatively charged nanoparticles.

LANGMUIR (2021)

Article Chemistry, Physical

Investigating swelling-breakdown in double emulsions

Behnam Khadem et al.

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

Article Chemistry, Physical

One-step processing of highly viscous multiple Pickering emulsions

Faezeh Sabri et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)

Article Chemistry, Multidisciplinary

Microfluidic Generation of All-Aqueous Double and Triple Emulsions

Morteza Jeyhani et al.

SMALL (2020)

Review Food Science & Technology

Particle-based stabilization of water-in-water emulsions containing mixed biopolymers

Eric Dickinson

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Chemistry, Physical

Controllable one-step double emulsion formation via phase inversion

Subeen Kim et al.

SOFT MATTER (2018)

Article Chemistry, Applied

Particle stabilized water in water emulsions

Taco Nicolai et al.

FOOD HYDROCOLLOIDS (2017)

Article Biochemical Research Methods

Controlled assembly of heterotypic cells in a core-shell scaffold: organ in a droplet

Qiushui Chen et al.

LAB ON A CHIP (2016)

Article Multidisciplinary Sciences

Evaluation of Emulsification Index in Marine Bacteria Pseudomonas sp and Bacillus sp.

Fatemeh Shahaliyan et al.

ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING (2015)

Article Nanoscience & Nanotechnology

Factors that Affect Pickering Emulsions Stabilized by Graphene Oxide

Yongqiang He et al.

ACS APPLIED MATERIALS & INTERFACES (2013)

Article Biochemical Research Methods

All-aqueous multiphase microfluidics

Yang Song et al.

BIOMICROFLUIDICS (2013)

Article Physics, Applied

Forced generation of simple and double emulsions in all-aqueous systems

Alban Sauret et al.

APPLIED PHYSICS LETTERS (2012)

Article Chemistry, Multidisciplinary

Monodisperse w/w/w Double Emulsion Induced by Phase Separation

Yang Song et al.

LANGMUIR (2012)

Review Food Science & Technology

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson

FOOD BIOPHYSICS (2011)

Article Chemistry, Multidisciplinary

Multiple Pickering Emulsions Stabilized by Microbowls

Yoshimune Nonomura et al.

LANGMUIR (2011)

Review Chemistry, Physical

Multiple emulsions for food use

Gerald Muschiolik

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2007)

Review Biochemical Research Methods

Multiphase microfluidics:: from flow characteristics to chemical and materials synthesis

Axel Gunther et al.

LAB ON A CHIP (2006)

Review Physics, Multidisciplinary

Microfluidics: Fluid physics at the nanoliter scale

TM Squires et al.

REVIEWS OF MODERN PHYSICS (2005)

Article Multidisciplinary Sciences

Monodisperse double emulsions generated from a microcapillary device

AS Utada et al.

SCIENCE (2005)

Article Physics, Multidisciplinary

Perfectly monodisperse microbubbling by capillary flow focusing -: art. no. 274501

AM Gañán-Calvo et al.

PHYSICAL REVIEW LETTERS (2001)

Article Chemistry, Applied

Microstructure design in mixed biopolymer composites

IT Norton et al.

FOOD HYDROCOLLOIDS (2001)