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Cellulose/covalent organic framework aerogel for efficient removal of Cr(VI): Performance and mechanism study.

Int J Biol Macromol

January 2025

Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China. Electronic address:

Cellulose composites have exceptional qualities, particularly in removing heavy metal ions. Nevertheless, these materials' poor mechanical qualities and the restricted exposure of surface-active sites reduce the effectiveness of their removal. The removal efficiency of adsorbent materials largely depends on their macroscopic structural characteristics.

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Enzymatic synthesis of stachyose-derived fatty acid mono-esters, the evaluation of their surface and interfacial properties and the capacity of certain derived emulsions to deliver resveratrol.

Food Chem

January 2025

State Key Laboratory of Bioactive Molecules and Druggability Assessment, Guangdong Basic Research Center of Excellence for Natural Bioactive Molecules and Discovery of Innovative Drugs, Institute for Advanced and Applied Chemical Synthesis, College of Pharmacy, Jinan University, Guangzhou 510632, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM & New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, China; Anhui Jinhe Industrial Co., Ltd., Chuzhou 239200, China. Electronic address:

The nutritional characteristics of the tetrasaccharide stachyose prompted its incorporation into biosurfactants through esterification with fatty acid derivatives embodying 12-22 carbon chains. The resulting esters were evaluated for their surface active effects, emulsifying properties and capacities to form emulsions capable of the selective delivery of the anti-oxidant resveratrol. While such studies have revealed that those congeners embodying longer side-chains have higher critical micelle concentrations (CMC) and lower interfacial tensions, their hydrophilic-lipophilic balance (HLB) values fell within a tight range.

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An interface can be delicately designed using interactions between nanoparticles and surfactants by controlling surface properties such as activity and charge equilibrium. This study seeks to provide insights into how surfactant concentration impacts the stability and dynamics of nanoparticle-surfactant interfaces, with potential applications in material science and interface engineering. This study investigates the interactions between Graphene Function (Gr, Graphene function in this text refers to functionalizing the graphene sheets with -COOH groups via acidic reactions.

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In the realm of zinc-air batteries, high bifunctional catalytic efficacy is intimately tied to the evaluation of catalysts. Consequently, the pursuit of proficient bifunctional catalysts that can efficiently catalyze both the oxygen reduction reaction (ORR) and oxygen evolution reaction (OER) remains a paramount objective in this research area. In this study, the spiny cobalt tetroxide (CoO) encapsulated hollow carbon spheres (HCSs) are constructed by anchoring CoO onto HCS via hydrothermal or annealing treatment.

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Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties.

Food Res Int

February 2025

School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.

Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far.

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