The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Suman Gunasekaran - One of the best experts on this subject based on the ideXlab platform.
-
Effects of protein concentration and Oil-Phase volume fraction on the stability and rheology of menhaden Oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
Food Hydrocolloids, 2009Co-Authors: Changhui Sun, Suman GunasekaranAbstract:The influences of protein concentration (0.2, 1, 2 wt%) and Oil-Phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized Oil-in-water emulsions containing 0.2 wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and emulsion rheology were obtained. The results showed that increasing WPI concentration significantly affected droplet size, surface charge, and oxidative stability, but had little effect on creaming stability and emulsion rheology. At 0.2 wt% WPI, increasing Oil-Phase volume fraction greatly increased droplet size but no significant effect on surface charge. At 1 or 2 wt% WPI, increasing Oil-Phase volume fraction had less influence on droplet size but led to surface charge more negative. Increasing Oil-Phase volume fraction facilitated the inhibition of lipid oxidation. Meanwhile, Oil-Phase volume fraction played a dominant role in creaming stability and emulsion viscosity. The rheological data indicated the emulsions may undergo a behavior transition from an entropic polymer gel to an enthalpic particle gel when Oil-Phase volume fraction increased from 20% to 40% v/v. © 2008 Elsevier Ltd. All rights reserved.
-
effects of protein concentration and Oil Phase volume fraction on the stability and rheology of menhaden Oil in water emulsions stabilized by whey protein isolate with xanthan gum
Food Hydrocolloids, 2009Co-Authors: Suman GunasekaranAbstract:Abstract The influences of protein concentration (0.2, 1, 2 wt%) and Oil-Phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized Oil-in-water emulsions containing 0.2 wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and emulsion rheology were obtained. The results showed that increasing WPI concentration significantly affected droplet size, surface charge, and oxidative stability, but had little effect on creaming stability and emulsion rheology. At 0.2 wt% WPI, increasing Oil-Phase volume fraction greatly increased droplet size but no significant effect on surface charge. At 1 or 2 wt% WPI, increasing Oil-Phase volume fraction had less influence on droplet size but led to surface charge more negative. Increasing Oil-Phase volume fraction facilitated the inhibition of lipid oxidation. Meanwhile, Oil-Phase volume fraction played a dominant role in creaming stability and emulsion viscosity. The rheological data indicated the emulsions may undergo a behavior transition from an entropic polymer gel to an enthalpic particle gel when Oil-Phase volume fraction increased from 20% to 40% v/v.
Sosaku Ichikawa - One of the best experts on this subject based on the ideXlab platform.
-
Formation of monodisperse calcium alginate microbeads by rupture of water-in-Oil-in-water droplets with an ultra-thin Oil Phase layer
Lab on a Chip, 2010Co-Authors: Daisuke Saeki, Shinji Sugiura, Seigo Sato, Toshiyuki Kanamori, Sosaku IchikawaAbstract:This paper reports a novel formation method of monodisperse calcium alginate microbeads from water-in-Oil-in-water (W/O/W) droplets with an ultra-thin Oil Phase layer. W/O/W droplets containing sodium alginate in an internal aqueous Phase were formed as a template of calcium alginate microbeads using a microfluidic device. The ultra-thin Oil Phase layer of the W/O/W droplets was ruptured by an osmotic pressure difference between the internal and external aqueous Phase. Immediately after the rupture, polyanionic alginate in the internal aqueous Phase was cross-linked with calcium ion diffused from the external aqueous Phase, and monodisperse and spherical calcium alginate microbeads were formed.
-
preparation of water in Oil in water emulsion with ultra thin Oil Phase layer using hydrophobic microchannel with step structure
2008Co-Authors: Daisuke Saeki, Shinji Sugiura, Teruhiko Baba, T Kanamori, Seigo Sato, Sosaku IchikawaAbstract:This paper reports a novel microfluidic device to prepare monodisperse water-inOil-in-water (W/O/W) emulsions with an ultra-thin Oil Phase layer. Our device enabled to prepare the thin-layered W/O/W emulsions in a microchannel with a hydrophobic surface and a step structure, by removing an Oil Phase from W/O droplets. The thin-layered W/O/W emulsions are expected as substrates for highly functional materials such as microcapsules and liposomes.
Changhui Sun - One of the best experts on this subject based on the ideXlab platform.
-
Effects of protein concentration and Oil-Phase volume fraction on the stability and rheology of menhaden Oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
Food Hydrocolloids, 2009Co-Authors: Changhui Sun, Suman GunasekaranAbstract:The influences of protein concentration (0.2, 1, 2 wt%) and Oil-Phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized Oil-in-water emulsions containing 0.2 wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and emulsion rheology were obtained. The results showed that increasing WPI concentration significantly affected droplet size, surface charge, and oxidative stability, but had little effect on creaming stability and emulsion rheology. At 0.2 wt% WPI, increasing Oil-Phase volume fraction greatly increased droplet size but no significant effect on surface charge. At 1 or 2 wt% WPI, increasing Oil-Phase volume fraction had less influence on droplet size but led to surface charge more negative. Increasing Oil-Phase volume fraction facilitated the inhibition of lipid oxidation. Meanwhile, Oil-Phase volume fraction played a dominant role in creaming stability and emulsion viscosity. The rheological data indicated the emulsions may undergo a behavior transition from an entropic polymer gel to an enthalpic particle gel when Oil-Phase volume fraction increased from 20% to 40% v/v. © 2008 Elsevier Ltd. All rights reserved.
Daisuke Saeki - One of the best experts on this subject based on the ideXlab platform.
-
Formation of monodisperse calcium alginate microbeads by rupture of water-in-Oil-in-water droplets with an ultra-thin Oil Phase layer
Lab on a Chip, 2010Co-Authors: Daisuke Saeki, Shinji Sugiura, Seigo Sato, Toshiyuki Kanamori, Sosaku IchikawaAbstract:This paper reports a novel formation method of monodisperse calcium alginate microbeads from water-in-Oil-in-water (W/O/W) droplets with an ultra-thin Oil Phase layer. W/O/W droplets containing sodium alginate in an internal aqueous Phase were formed as a template of calcium alginate microbeads using a microfluidic device. The ultra-thin Oil Phase layer of the W/O/W droplets was ruptured by an osmotic pressure difference between the internal and external aqueous Phase. Immediately after the rupture, polyanionic alginate in the internal aqueous Phase was cross-linked with calcium ion diffused from the external aqueous Phase, and monodisperse and spherical calcium alginate microbeads were formed.
-
preparation of water in Oil in water emulsion with ultra thin Oil Phase layer using hydrophobic microchannel with step structure
2008Co-Authors: Daisuke Saeki, Shinji Sugiura, Teruhiko Baba, T Kanamori, Seigo Sato, Sosaku IchikawaAbstract:This paper reports a novel microfluidic device to prepare monodisperse water-inOil-in-water (W/O/W) emulsions with an ultra-thin Oil Phase layer. Our device enabled to prepare the thin-layered W/O/W emulsions in a microchannel with a hydrophobic surface and a step structure, by removing an Oil Phase from W/O droplets. The thin-layered W/O/W emulsions are expected as substrates for highly functional materials such as microcapsules and liposomes.
Andrea Barbetta - One of the best experts on this subject based on the ideXlab platform.
-
morphology and surface area of emulsion derived polyhipe solid foams prepared with Oil Phase soluble porogenic solvents span 80 as surfactant
Macromolecules, 2004Co-Authors: Andrea Barbetta, Neil R CameronAbstract:Poly(divinylbenzene) emulsion-derived (PolyHIPE) solid foams prepared with porogens (toluene, chlorobenzene, (2-chloroethyl)benzene, 1,2-dichlorobenzene, and 1-chloro-3-phenylpropane) in the Oil Phase have morphologies and surface areas that are strongly influenced by the nature of the porogen. For the case where the surfactant employed is Span 80, we show that the solid foam structure depends on (i) the ability of the solvent to swell the growing network, (ii) the solvent polarity, and (iii) the ability of the solvent to adsorb at the emulsion interface. In particular, relatively polar solvents that are able to transport water through the emulsion continuous Phase (Ostwald ripening) are shown to produce much lower surface areas than analogous resins prepared by homogeneous solution polymerization of divinylbenzene in the presence of the solvent in question alone. The influence of Ostwald ripening is further suggested by the observation that surface area decreases with increasing emulsion aqueous Phase co...
