Coulomb crystals of oil droplets

1999 ◽  
Vol 67 (4) ◽  
pp. 310-315 ◽  
Author(s):  
Scott Robertson ◽  
Richard Younger
Keyword(s):  
Oil Droplets ◽  
Coulomb Crystals

Coulomb crystals of oil droplets in a Paul trap

1998 ◽  
Author(s):  
Matt Triplett ◽  
Richard Younger ◽  
Scott Robertson
Keyword(s):  
Paul Trap ◽  
Oil Droplets ◽  
Coulomb Crystals

TURBULENT SWIRLING WATER FLOW WITH OIL DROPLETS

2006 ◽  
Vol 18 (1) ◽  
pp. 55-72 ◽  
Author(s):  
T. Kouda ◽  
Yoshimichi Hagiwara
Keyword(s):  
Water Flow ◽  
Oil Droplets

Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk

2020 ◽  
Vol 26 (3) ◽  
pp. 445-450
Author(s):  
Makoto Shimoyamada ◽  
Hironori Shikano ◽  
Shingo Mogami ◽  
Makoto Kanauchi ◽  
Hayato Masuda ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Oil Droplets ◽  
Treatment Processes ◽  
Protein Particles ◽  
Step Heat Treatment

Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110929
Author(s):  
Yanhui Zhang ◽  
Hao Yang ◽  
Hongxia Zheng ◽  
Dongdong Yuan ◽  
Like Mao
Keyword(s):  
Physical Properties ◽  
Potato Starch ◽  
Oil Droplets ◽  
Osa Starch

Bubble-induced transport of oil droplets in water

2014 ◽  
Vol 50 (89) ◽  
pp. 13817-13820 ◽  
Author(s):  
Ying Chu ◽  
Qinmin Pan
Keyword(s):  
Oil Droplets

scholarly journals Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1586
Author(s):  
Jessika N. Humerez-Flores ◽  
Sarah H. E. Verkempinck ◽  
Clare Kyomugasho ◽  
Paula Moldenaers ◽  
Ann M. Van Loey ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Structural Characteristics ◽  
Stability Study ◽  
Natural Food ◽  
Apple Pectin ◽  
Oil Droplets ◽  
Food Ingredients ◽  
Acidic Conditions ◽  
Hydrolysis Of ◽  
Subsequent Acid

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.

scholarly journals Manipulation of surface charges of oil droplets and carbonate rocks to improve oil recovery

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jian Hou ◽  
Ming Han ◽  
Jinxun Wang
Keyword(s):  
Zeta Potential ◽  
Oil Recovery ◽  
Carbonate Rocks ◽  
Zwitterionic Surfactant ◽  
Surface Charges ◽  
Oil Droplets ◽  
Zeta Potentials ◽  
Potential Value ◽  
Oil Water ◽  
Incremental Oil Recovery

AbstractThis work investigates the effect of the surface charges of oil droplets and carbonate rocks in brine and in surfactant solutions on oil production. The influences of the cations in brine and the surfactant types on the zeta-potentials of both oil droplets and carbonate rock particles are studied. It is found that the addition of anionic and cationic surfactants in brine result in both negative or positive zeta-potentials of rock particles and oil droplets respectively, while the zwitterionic surfactant induces a positive charge on rock particles and a negative charge on oil droplets. Micromodels with a CaCO3 nanocrystal layer coated on the flow channels were used in the oil displacement tests. The results show that when the oil-water interfacial tension (IFT) was at 10−1 mN/m, the injection of an anionic surfactant (SDS-R1) solution achieved 21.0% incremental oil recovery, higher than the 12.6% increment by the injection of a zwitterionic surfactant (SB-A2) solution. When the IFT was lowered to 10−3 mM/m, the injection of anionic/non-ionic surfactant SMAN-l1 solution with higher absolute zeta potential value (ζoil + ζrock) of 34 mV has achieved higher incremental oil recovery (39.4%) than the application of an anionic/cationic surfactant SMAC-l1 solution with a lower absolute zeta-potential value of 22 mV (30.6%). This indicates that the same charge of rocks and oil droplets improves the transportation of charged oil/water emulsion in the porous media. This work reveals that the surface charge in surfactant flooding plays an important role in addition to the oil/water interfacial tension reduction and the rock wettability alteration.

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