Oil In Water Emulsions
Mostrando 1-12 de 82 artigos, teses e dissertações.
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1. Efficient Encapsulation and Controlled Release of N,N-Diethyl-3-methylbenzamide (DEET) from Oil-in-Water Emulsions Stabilized by Cationic Nanocellulose and Silica Nanoparticles
Oil-in-water emulsions containing N,N-diethyl-3-methylbenzamide (DEET) were developed aiming to extend the sustained release of the active compound, by using two oppositely charged nanomaterials, namely silica nanoparticles (SiNP) and cationic cellulose nanofibrils (CCNF), as stabilizers, and a mixture of food-grade nonionic surfactants to avoid precipitatio
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. EFFECT OF CYCLOPENTANE HYDRATES ON THE STABILITY OF DODAC AND AOT STRUCTURES
Abstract Hydrates are crystalline structures formed by water and substances with low molar mass molecules. Hydrate formation can occur during oil production when oil, gas and water flow through the same lines in conditions of high pressure and low temperatures. The deposition of hydrate crystals in production lines can severely jeopardize the safety of oper
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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3. Droplet Size Distribution in Water-Crude Oil Emulsions by Low-Field NMR
This paper reports the droplet size distribution (DSD) measurements in 28 W/O (water/oil) crude oil emulsions prepared with two Brazilian oils (medium and heavy) under different shear conditions using both 10 g L-1 NaCl solution and water production by low field nuclear magnetic resonance (NMR, 2.2 MHz). The PFGSTE (pulsed-field gradient-stimulated echo) pul
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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4. Vegetable moisturizing raw material from “Caatinga” Brazilian biome: safety and efficacy evaluations of O/W cosmetic emulsions containing Kalanchoe brasiliensis extract
The purpose of this study was to evaluate the safety of Kalanchoe brasiliensis extract, followed by the development of an oil in water emulsion containing the K. brasiliensis leaves extract and evaluating its clinical moisturizing efficacy. The formulations containing sodium acrylates/ Beheneth-25 methacrylate Crosspolymer (and) hydrogenated polydecene (and)
Braz. J. Pharm. Sci.. Publicado em: 08/04/2019
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5. Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
ABSTRACT This study evaluates the biosurfactant activity and emulsification ability of pea proteins isolated (Pisum sativum L.). The results showed that aqueous solutions containing the pea proteins isolated (PPI) reduce the water surface tension to 47mN/m, approximately. The use of spray dryer does not change the surfactant activity of the PPI because surfa
Matéria (Rio J.). Publicado em: 06/12/2018
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6. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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7. Correlation between rheological properties and capillary fixation for modelling creams
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixa
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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8. Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions
The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity meth
J. Braz. Chem. Soc.. Publicado em: 2018-08
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9. Analysis of Composite Membranes in the Separation of Emulsions Sunflower oil/water
Oil is a major pollutant of water resources, affects aquatic life, causing environmental degradation. Currently there is an increase in studies of membrane applied to separation of oil-water. Among these membranes, there are composite membranes, which show as main characteristic an association of organic and inorganic membrane properties. In a tangential flo
Mat. Res.. Publicado em: 18/05/2017
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10. CHEMICAL DEMULSIFICATION OF MODEL WATER-IN-OIL EMULSIONS WITH LOW WATER CONTENT BY MEANS OF IONIC LIQUIDS
Abstract The demulsification of model water-in-oil (w/o) emulsions containing 1% wt. water by [Omim][PF6] and Aliquat® 336 ionic liquids (IL) as demulsifiers was investigated in batch mode at different temperatures (30, 45 and 60 °C) and demulsifier concentrations (2.5×10‒3, 1.2×10‒2 and 2.9×10‒2 mol L‒1). The model oil is a mixture n-heptane/to
Braz. J. Chem. Eng.. Publicado em: 2017-01
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11. HOW TO FORMULATE A STABLE AND MONODISPERSE WATER-IN-OIL NANOEMULSION CONTAINING PUMPKIN SEED OIL: THE USE OF MULTIOBJECTIVE OPTIMIZATION
Abstract The multiobjective optimization method was applied in order to improve the droplet size distribution and stability of water-in-oil emulsions composed of sunflower and pumpkin seed oils as continuous phase, polyglycerol polyricinoleate as emulsifier, water as dispersed phase and sodium chloride as co-stabilizer (lipophobe). Three composition factors
Braz. J. Chem. Eng.. Publicado em: 2016-12
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12. Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from
Food Sci. Technol. Publicado em: 05/02/2016