Predicting the pKaand Stability of Organic Acids and Bases at an Oil–Water Interface

Langmuir ◽  
2014 ◽  
Vol 30 (22) ◽  
pp. 6437-6445 ◽  
Author(s):  
M. P. Andersson ◽  
M. H. M. Olsson ◽  
S. L. S. Stipp
Keyword(s):  
Organic Acids ◽  
Water Interface ◽  
Oil Water ◽  
Acids And Bases

Porous materials from cellulose nanocrystal and mxene surfactants at the oil/water interface

2020 ◽  
Author(s):  
Bingqing qian ◽  
Haiqiao Wang ◽  
Dong Wang ◽  
Hao-Bin Zhang ◽  
Jessica Wu ◽  
...  
Keyword(s):  
Porous Materials ◽  
Cellulose Nanocrystal ◽  
Water Interface ◽  
Oil Water

Polarizability and nonpolarizability of oil-water interfaces with relevance to a.c. impendance measurements

1991 ◽  
Vol 56 (1) ◽  
pp. 112-129 ◽  
Author(s):  
Takashi Kakiuchi ◽  
Mitsugi Senda
Keyword(s):  
Charge Transfer ◽  
Numerical Calculation ◽  
Supporting Electrolyte ◽  
Water Interface ◽  
Migration Effect ◽  
Ac Current ◽  
Stationary Interface ◽  
Oil Water ◽  
Anion Transfer

We have estimated the degree of polarizability of a polarized oil-water interface used as a working interface and that of the nonpolarizability of a nonpolarized interface used as a reference oil-water interface from the numerical calculation of dc and ac current vs potential behavior at both interfaces. Theoretical equations of dc and ac currents for simultaneous cation and anion transfer of supporting electrolytes have been derived for the planar stationary interface for reversible and quasi-reversible cases. In the derivation, the migration effect and the coupling of the cation and anion transfer have been incorporated. The transfer of ions constituting a supporting electrolyte contributes to the total admittance of the interface even in the region where the interface may be considered as polarized in dc sense, as pointed out first by Samec et al. (J. Electroanal. Chem. 126, 121 (1981)). Moreover, the reference oil-water interface is not ideally reversible, so that the contribution from this interface to the measured admittance cannot be negligible, unless the area of the reference oil-water interface is much larger than that of the working oil-water interface. The effect of non-ideality of the reference oil-water interface on the determination of double layer capacitances and kinetic parameters of charge transfer at the working oil-water interface has been estimated.

Metal–Phenolic Network Covering on Zein Nanoparticles as a Regulator on the Oil/Water Interface

2020 ◽  
Vol 68 (31) ◽  
pp. 8471-8482
Author(s):  
Di Wu ◽  
Yalei Dai ◽  
Yunan Huang ◽  
Jin Gao ◽  
Hongshan Liang ◽  
...  
Keyword(s):  
Water Interface ◽  
Oil Water

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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