4.5 Article

Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Analytical

Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies

Thomas Hufnagel et al.

Summary: Double emulsions with nested structure have potential for encapsulating substances of interest. However, their stability is negatively affected by the complex structure. This study introduces a novel measurement method based on the Raman effect to track filling degree changes in double emulsion droplets without sample preparation and interference.

CHEMOSENSORS (2023)

Article Chemistry, Analytical

Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies

Thomas Hufnagel et al.

Summary: Double emulsions are of great interest in various industries due to their ability to encapsulate ingredients, but their instability poses a challenge. This paper presents a measurement system based on the Raman effect to accurately measure the filling degree of water-in-oil-in-water (W/O/W) double emulsions without negative impact. The system can distinguish between double emulsions with filling degrees that differ by 0.5% and can be integrated into both inline and online emulsification processes.

CHEMOSENSORS (2022)

Article Chemistry, Multidisciplinary

Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets

Thomas Hufnagel et al.

Summary: Double emulsions have the potential to encapsulate active substances and protect them, but they tend to be unstable during storage. This study investigates the influence of refractive index matching on the microstructure of double emulsions and finds that matching the refractive indices can enhance signal strength and improve measurement sensitivity.

APPLIED SCIENCES-BASEL (2022)

Article Chemistry, Physical

Oil Droplet Coalescence in W/O/W Double Emulsions Examined in Models from Micrometer- to Millimeter-Sized Droplets

Nico Leister et al.

Summary: This study focuses on the stability of oil droplets in double emulsions and investigates the impact of the concentration of hydrophilic surfactant. By evaluating different measurement methods, the colloidal stability of oil droplets ranging in size from millimeters to micrometers was measured. The findings show that lipophilic surfactants can enhance the stability of oil droplets against coalescence when the concentration of hydrophilic surfactant is reduced. The article also provides recommendations for the model experiments and discusses the advantages and limitations compared to previous research conducted on double emulsions.

COLLOIDS AND INTERFACES (2022)

Review Chemistry, Analytical

Application of Raman Spectroscopic Methods in Food Safety: A Review

Marlen Petersen et al.

Summary: Raman spectroscopy plays a crucial role in food safety, offering non-destructive, sensitive, and rapid assessment. Recent advancements have improved detection capabilities of food contaminants, enhancing its applications in the field of food safety.

BIOSENSORS-BASEL (2021)

Review Food Science & Technology

Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Shima Saffarionpour et al.

Summary: The article discusses the importance of vitamins and iron in human nutrition, as well as the use of multiple emulsion systems for enhanced delivery of these micronutrients. It emphasizes the need for strategies to address micronutrient deficiencies through food fortification.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Review Biochemistry & Molecular Biology

Overview of Popular Techniques of Raman Spectroscopy and Their Potential in the Study of Plant Tissues

Aneta Saletnik et al.

Summary: Raman spectroscopy is a vibration, marker-free technique used for analyzing tissue and cell structure and composition at the molecular level, providing accurate material identification and serving as a fingerprint tool for a wide range of compounds. The sensitivity of this method to even minute structural changes allows for comparative tests and facilitates tracking of polymers in plant cell walls, contributing to an increased importance in tissue discovery and definition thanks to advancements in both techniques and technology.

MOLECULES (2021)

Article Agriculture, Multidisciplinary

Recent Innovations in Emulsion Science and Technology for Food Applications

Long Bai et al.

Summary: Emulsion technology has been widely used in the food industry for decades, but recent advances in emulsion science have led to the development of advanced technologies such as Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. These advancements have the potential to improve food quality, functionality, and sustainability by providing novel textural properties, functional attributes, and reduced-calorie options.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Review Food Science & Technology

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Chen Tan et al.

Summary: The food industry utilizes emulsion technology for various food products, and there is a growing interest in improving the healthiness, sustainability, and safety of foods using advanced emulsion technologies, particularly in the delivery of bioactive compounds.
Article Chemistry, Physical

Influence of Hydrophilic Surfactants on the W1-W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments

Nico Leister et al.

Summary: Double emulsions are a promising formulation for encapsulation and targeted release in various fields. The stability of inner droplets in double emulsions is influenced by the hydrophilic surfactant, with different surfactant combinations resulting in varying levels of stability. Single droplet experiments are suggested for quickly evaluating suitable surfactant combinations for future studies on double-emulsion stability.

COLLOIDS AND INTERFACES (2021)

Article Engineering, Environmental

Modeling droplets swelling and escape in double emulsions using population balance equations

Behnam Khadem et al.

CHEMICAL ENGINEERING JOURNAL (2020)

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

Versatile reconfigurable glass capillary microfluidic devices with Lego® inspired blocks for drop generation and micromixing

Monalie Bandulasena et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)

Review Chemistry, Physical

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)

Article Chemistry, Physical

Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions

S. M. Neumann et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

Article Food Science & Technology

Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling

Viktorija Eisinaite et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Food Science & Technology

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Gerald Muschiolik et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Chemistry, Analytical

Optimization of Raman-spectrum baseline correction in biological application

Shuxia Guo et al.

ANALYST (2016)

Article Chemistry, Physical

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

David Julian McClements

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

Review Food Science & Technology

Double Emulsions: Emerging Delivery System for Plant Bioactives

Heena Lamba et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Chemistry, Physical

Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence

Anna Schuch et al.

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

Review Chemistry, Applied

Silicone oil emulsions: strategies to improve their stability and applications in hair care products

H. Nazir et al.

INTERNATIONAL JOURNAL OF COSMETIC SCIENCE (2014)

Article Engineering, Chemical

Analysis of W1/O/W2 double emulsions with CLSM: Statistical image processing for droplet size distribution

Sandy Schuster et al.

CHEMICAL ENGINEERING SCIENCE (2012)

Article Chemistry, Physical

Inter-laboratory Study of Particle Size Distribution Measurements by Laser Diffraction

Petra Kuchenbecker et al.

PARTICLE & PARTICLE SYSTEMS CHARACTERIZATION (2012)

Review Food Science & Technology

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson

FOOD BIOPHYSICS (2011)

Article Food Science & Technology

PFG-NMR on W1/O/W2-emulsions: Evidence for molecular exchange between water phases

Xiangzhen Guan et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)

Article Chemistry, Physical

Three-dimensional molecular mapping of a multiple emulsion by means of CARS microscopy

Tobias Meyer et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2008)

Article Chemistry, Multidisciplinary

Structural evolution of polymer-stabilized double emulsions

YF Wang et al.

LANGMUIR (2006)

Article Multidisciplinary Sciences

Monodisperse double emulsions generated from a microcapillary device

AS Utada et al.

SCIENCE (2005)

Article Chemistry, Multidisciplinary

Investigation on the release of fluorescent markers from w/o/w emulsions by fluorescence-activated cell sorter

M Hai et al.

JOURNAL OF CONTROLLED RELEASE (2004)

Article Chemistry, Physical

Preparation of a stable double emulsion (W1/O/W2):: role of the interfacial films on the stability of the system

M Kanouni et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2002)

Article Chemistry, Multidisciplinary

Scope of droplet size measurements in food emulsions by pulsed field gradient NMR at low field

JPM van Duynhoven et al.

MAGNETIC RESONANCE IN CHEMISTRY (2002)