Effect of Interfacial Microstructure of Adsorbed Poly(ethylene glycol) Monooleate on Steel Substrate on Sliding Friction in Oil in Water Emulsion

2012 ◽  
Vol 116 (39) ◽  
pp. 20830-20838 ◽  
Author(s):  
Vathsala Kanagalasara ◽  
Deepak Saxena ◽  
Sanjay K. Biswas
Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1744
Author(s):  
Cláudia D. Raposo ◽  
Cristiano A. Conceição ◽  
M. Teresa Barros

Polymeric nanoparticles can be used for drug delivery systems in healthcare. For this purpose poly(lactic-co-glycolic acid) (PLGA) and poly(ethylene glycol) (PEG) offer an excellent polymeric matrix. In this work, PLGA and PEG polymers were functionalized with coumarin and carbohydrate moieties such as thymidine, glucose, galactose, and mannose that have high biological specificities. Using a single oil in water emulsion methodology, functionalized PLGA nanoparticles were prepared having a smooth surface and sizes ranging between 114–289 nm, a low polydispersity index and a zeta potential from −28.2 to −56.0 mV. However, for the corresponding PEG derivatives the polymers obtained were produced in the form of films due to the small size of the hydrophobic core.


2018 ◽  
Vol 520 ◽  
pp. 64-69 ◽  
Author(s):  
Dries J.G. Devlaminck ◽  
Md Mahbubor Rahman ◽  
Mamoni Dash ◽  
Sangram Keshari Samal ◽  
Jan Watté ◽  
...  

Author(s):  
M.A. Bolzinger ◽  
C. Cogne ◽  
L. Lafferrere ◽  
F. Salvatori ◽  
P. Ardaud ◽  
...  

2020 ◽  
Vol 10 (16) ◽  
pp. 5588
Author(s):  
Jimoon Park ◽  
Jiyun Lee ◽  
David Julian McClements ◽  
Seung Jun Choi

The effect of ester gum, a widely used weighting agent, on Ostwald ripening in model beverage emulsions formulated using different food-grade surfactants was examined. A microfluidizer was used to prepare 5% orange oil-in-water emulsions stabilized by a series of ethylene glycol alkyl ether surfactants. Emulsions prepared using only orange oil exhibited an appreciable increase in droplet size during a 14-day storage, independent of surfactant type or concentration. Incorporation of ester gum into the oil phase of the emulsions effectively inhibited droplet growth at concentrations ≥20%. The inhibition of droplet growth by ester gum depended on the surfactant type (hydrophilic group size) and concentration. Overall, ester gum stabilized the emulsions by acting as an Ostwald ripening inhibitor, as well as a weighting agent.


2019 ◽  
Vol 10 (10) ◽  
Author(s):  
Anton Bonartsev ◽  
Vera Voinova ◽  
Elizaveta Akoulina ◽  
Andrey Dudun ◽  
Irina Zharkova ◽  
...  

2007 ◽  
Vol 32 (5) ◽  
pp. 431-446 ◽  
Author(s):  
Tahar Bartil ◽  
Mahmoud Bounekhel ◽  
Cedric Calberg ◽  
Robert Jerome

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