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  1. Article ; Online: Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester

    Hu, Xin / Binks, Bernard P. / Cui, Zhenggang

    Journal of the American Oil Chemists' Society. 2023 Sept., v. 100, no. 9 p.711-721

    2023  

    Abstract: Conventional emulsions are mostly stabilized by surfactants and for stabilization of oil‐in‐water emulsions the surfactants should be hydrophilic or with HLB numbers larger than seven. In this work, we report that edible oil‐in‐water emulsions can also ... ...

    Abstract Conventional emulsions are mostly stabilized by surfactants and for stabilization of oil‐in‐water emulsions the surfactants should be hydrophilic or with HLB numbers larger than seven. In this work, we report that edible oil‐in‐water emulsions can also be stabilized by surfactants with an HLB value close to seven. With edible sucrose ester C‐1807 (HLB no. = 7) as emulsifier and three edible oils (canola oil, olive oil, soybean oil), edible oil‐in‐water emulsions can be stabilized by C‐1807 at concentrations beyond its critical aggregation concentration (CAC). Although monomeric C‐1807 behaves as an inferior emulsifier, they assemble to form multilamellar vesicles in water at concentrations higher than the CAC giving a viscoelastic/gel‐like aqueous phase which is partly responsible for emulsion stabilization. Specifically, at 2 wt%, high internal phase emulsions (HIPEs) with ϕₒ = 0.75 can be obtained, which are stable against cooling–heating cycles between 5 and 30°C during storage. The vesicles disperse in the aqueous lamellae surrounding the oil droplets, which together with the viscoelastic/gel‐like continuous phase prevents them from flocculation and coalescence.
    Keywords canola oil ; emulsifiers ; emulsions ; flocculation ; hydrophilicity ; olive oil ; soybean oil ; sucrose
    Language English
    Dates of publication 2023-09
    Size p. 711-721.
    Publishing place John Wiley & Sons, Inc.
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 240684-6
    ISSN 1558-9331 ; 0003-021X
    ISSN (online) 1558-9331
    ISSN 0003-021X
    DOI 10.1002/aocs.12698
    Database NAL-Catalogue (AGRICOLA)

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  2. Article ; Online: Toroidal micelles formed in viscoelastic aqueous solutions of a double-tailed surfactant with two quaternary ammonium head groups.

    Lin, Zhengrong / Li, Hongye / Zhang, Jinpeng / Pei, Xiaomei / Chen, Zhao / Cui, Zhenggang / Song, Binglei

    Soft matter

    2024  Volume 20, Issue 4, Page(s) 804–812

    Abstract: Innovation in surfactant structures is an effective way to prepare new soft materials with novel applications. In this study, we synthesized a double-tailed surfactant containing two quaternary ammonium head groups (Di-C12-N2). The Di-C12-N2 solution ... ...

    Abstract Innovation in surfactant structures is an effective way to prepare new soft materials with novel applications. In this study, we synthesized a double-tailed surfactant containing two quaternary ammonium head groups (Di-C12-N2). The Di-C12-N2 solution behavior was investigated by surface tension, fluorescence, rheology, and cryo-TEM methods. Although Di-C12-N2 contained a large double-tailed hydrophobic group, the solubility of Di-C12-N2 was ∼90 mmol L
    Language English
    Publishing date 2024-01-24
    Publishing country England
    Document type Journal Article
    ZDB-ID 2191476-X
    ISSN 1744-6848 ; 1744-683X
    ISSN (online) 1744-6848
    ISSN 1744-683X
    DOI 10.1039/d3sm01132a
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article ; Online: Wormlike micellar solutions formed by an anionic surfactant and a cationic surfactant with two head groups.

    Li, Hongye / Lin, Zhengrong / Chen, Zhao / Cui, Zhenggang / Lei, Lan / Song, Binglei

    Soft matter

    2024  Volume 20, Issue 5, Page(s) 978–984

    Abstract: Innovation in the molecular structure of surfactants is important for the preparation of soft materials with novel properties. In this study, we synthesized a cationic surfactant, ...

    Abstract Innovation in the molecular structure of surfactants is important for the preparation of soft materials with novel properties. In this study, we synthesized a cationic surfactant,
    Language English
    Publishing date 2024-01-31
    Publishing country England
    Document type Journal Article
    ZDB-ID 2191476-X
    ISSN 1744-6848 ; 1744-683X
    ISSN (online) 1744-6848
    ISSN 1744-683X
    DOI 10.1039/d3sm01416a
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article ; Online: Ecofriendly Viscoelastic Solutions Formed from a Recyclable Rosin-Based Amine Oxide Surfactant.

    Song, Binglei / Chen, Hao / Zhang, Jinpeng / Cui, Zhenggang / Pei, Xiaomei

    Langmuir : the ACS journal of surfaces and colloids

    2023  Volume 39, Issue 21, Page(s) 7380–7387

    Abstract: Innovations in molecular structures formed using bioresources are efficient means to prepare surfactant aggregates with unique properties. Here, a rosin-based amine oxide surfactant ( ...

    Abstract Innovations in molecular structures formed using bioresources are efficient means to prepare surfactant aggregates with unique properties. Here, a rosin-based amine oxide surfactant (
    Language English
    Publishing date 2023-05-16
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2005937-1
    ISSN 1520-5827 ; 0743-7463
    ISSN (online) 1520-5827
    ISSN 0743-7463
    DOI 10.1021/acs.langmuir.3c00508
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Smart Emulsions Stabilized by a Multi-headgroup Surfactant Tolerant to High Concentrations of Acids and Salts.

    Zhang, Wanqing / Binks, Bernard P / Jiang, Jianzhong / Cui, Zhenggang

    Angewandte Chemie (International ed. in English)

    2023  Volume 62, Issue 42, Page(s) e202310743

    Abstract: Retaining emulsions stable at high acidity and salinity is still a great challenge. Here, we report a novel multi-headgroup surfactant ( ... ...

    Abstract Retaining emulsions stable at high acidity and salinity is still a great challenge. Here, we report a novel multi-headgroup surfactant (C
    Language English
    Publishing date 2023-08-31
    Publishing country Germany
    Document type Journal Article
    ZDB-ID 2011836-3
    ISSN 1521-3773 ; 1433-7851
    ISSN (online) 1521-3773
    ISSN 1433-7851
    DOI 10.1002/anie.202310743
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article: Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization

    Zhu, Yue / Chen, Tingting / Cui, Zhenggang

    Frontiers in chemistry

    2022  Volume 10, Page(s) 950932

    Abstract: Multiple emulsions are widely used in pharmaceuticals, foods, and cosmetics. However, those stabilized by surfactants with different HLB values are generally unstable due to the diffusion of the surfactants between inner and outer interfaces. Here, we ... ...

    Abstract Multiple emulsions are widely used in pharmaceuticals, foods, and cosmetics. However, those stabilized by surfactants with different HLB values are generally unstable due to the diffusion of the surfactants between inner and outer interfaces. Here, we report that multiple W/O/W emulsions can be prepared by using the same particles in combination with a surfactant of different concentrations. The less surface-active raw CaCO
    Language English
    Publishing date 2022-08-19
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2711776-5
    ISSN 2296-2646
    ISSN 2296-2646
    DOI 10.3389/fchem.2022.950932
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article: Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ

    Hu, Xin / Binks, Bernard P. / Cui, Zhenggang

    Food hydrocolloids. 2022 Apr., v. 125

    2022  

    Abstract: Water-in-oil (W/O) Pickering emulsions possessing long-term stability are important in the food industry and for other applications. However, the availability of food-grade particles is limited. In this work, the behavior of the nonionic surfactant ... ...

    Abstract Water-in-oil (W/O) Pickering emulsions possessing long-term stability are important in the food industry and for other applications. However, the availability of food-grade particles is limited. In this work, the behavior of the nonionic surfactant sucrose stearate C-1801 as a food-grade W/O Pickering emulsion stabilizer is examined. C-1801 dissolved in hexadecane or edible oils like canola oil, soybean oil and olive oil at high temperature forms crystals upon cooling to room temperature. The spherical crystals exhibit Maltese-cross features and are of diameter 1–10 μm. At room temperature, stable W/O Pickering emulsions including high internal phase emulsions can be formed in which C-1801 crystals adsorb at the oil-water interface and excess crystals remain dispersed in the continuous phase preventing water droplets from coalescence and sedimentation respectively. Emulsions are however temperature-sensitive destabilizing upon reaching the melting point of the crystals. The emulsions prepared using edible oil remain stable after three cooling-heating cycles between 5 °C and 30 °C, and water-in-canola oil emulsions also survive three harsh freeze-thaw cycles between −20 °C and 30 °C. A network of aggregated droplets and crystals is formed in emulsions endowing them with high viscosity and long-term stability. This behaviour demonstrates that sucrose ester C-1801 is an excellent food-grade emulsifier for W/O food products.
    Keywords ambient temperature ; canola oil ; cooking fats and oils ; emulsifiers ; emulsions ; food industry ; freeze-thaw cycles ; hexadecane ; hydrocolloids ; nonionic surfactants ; oil-water interface ; olive oil ; soybean oil ; stabilizers ; stearic acid ; sucrose ; viscosity
    Language English
    Dates of publication 2022-04
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2021.107394
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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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  8. Article ; Online: Pickering Emulsions Synergistically Stabilized by Aliphatic Primary Amines and Silica Nanoparticles.

    Xue, Linyu / Li, Hongye / Pei, Xiaomei / Cui, Zhenggang / Song, Binglei

    Langmuir : the ACS journal of surfaces and colloids

    2022  Volume 38, Issue 46, Page(s) 14109–14117

    Abstract: Innovation in emulsion compositions is necessary to enrich emulsion formulations and applications. Herein, Pickering emulsions were prepared using silica nanoparticles and aliphatic primary amines with an oil-water ratio of 1:1 (v/v). Contact angle ... ...

    Abstract Innovation in emulsion compositions is necessary to enrich emulsion formulations and applications. Herein, Pickering emulsions were prepared using silica nanoparticles and aliphatic primary amines with an oil-water ratio of 1:1 (v/v). Contact angle experiments revealed that the in situ hydrophobization of nanoparticles was caused by the surface adsorption of amine molecules. Notably, the interactions between amine compounds and the surface of silica nanoparticles were electrostatic attractions and mutual hydrogen bonding. The existence of hydrogen bonds was further confirmed by demulsification experiments using a chaotropic agent DMF and increasing temperatures. The hydrophobicity of silica nanoparticles can be effectively improved using most commercially available aliphatic primary amines such as
    MeSH term(s) Emulsions/chemistry ; Silicon Dioxide/chemistry ; Nanoparticles/chemistry ; Hydrophobic and Hydrophilic Interactions ; Amines
    Chemical Substances Emulsions ; Silicon Dioxide (7631-86-9) ; Amines
    Language English
    Publishing date 2022-11-09
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2005937-1
    ISSN 1520-5827 ; 0743-7463
    ISSN (online) 1520-5827
    ISSN 0743-7463
    DOI 10.1021/acs.langmuir.2c02072
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article: High internal phase emulsions stabilized by adsorbed sucrose stearate molecules and dispersed vesicles

    Hu, Xin / Binks, Bernard P. / Cui, Zhenggang

    Food hydrocolloids. 2021 Dec., v. 121

    2021  

    Abstract: Sucrose esters are nonionic surfactants which are non-toxic and biodegradable. In this work, aqueous dispersions of a hydrophilic sucrose stearate (C-1815) and their stabilization of both dilute and high internal phase oil-in-water (O/W) emulsions are ... ...

    Abstract Sucrose esters are nonionic surfactants which are non-toxic and biodegradable. In this work, aqueous dispersions of a hydrophilic sucrose stearate (C-1815) and their stabilization of both dilute and high internal phase oil-in-water (O/W) emulsions are studied. The results show that C-1815 forms vesicles at concentrations above the critical aggregation concentration (CAC) of 2.0 × 10⁻⁴ wt%, and can then stabilize hexadecane or edible O/W emulsions (φₒ = 0.5) above 0.1 wt%, where vesicles dispersed in aqueous lamellae surrounding oil droplets improve the emulsion stability. Moreover, high internal phase emulsions (HIPEs) with φₒ = 0.8 can also be formed at C-1815 concentrations as low as 0.05 wt% (relative to whole emulsion). After three freeze-thaw cycles between −20 °C and 30 °C, HIPEs with hexadecane stabilized by C-1815 at concentrations >0.5 wt% are extremely stable to creaming and coalescence. In HIPEs, the vesicles constitute a wall surrounding the oil droplets hindering the oil crystals from approaching each other and coalescing after melting during the harsh freeze-thaw cycles. Although the HIPEs with edible oils stabilized by C-1815 at 0.5 wt% are not stable after similar freeze-thaw cycles, they are stable at room temperature and after cooling-heating cycles between 5 °C and 30 °C. This characteristic makes sucrose stearate a good food-grade emulsifier in various food emulsion products.
    Keywords ambient temperature ; biodegradability ; emulsifiers ; emulsions ; freeze-thaw cycles ; hexadecane ; hydrocolloids ; hydrophilicity ; stearic acid ; sucrose
    Language English
    Dates of publication 2021-12
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2021.107002
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  10. Article: Fatty alcohol polyoxyethylene ether sulfonate for foam flooding in high-salinity and high-temperature reservoir conditions

    Liu, Xiaomin / Chen, Zhao / Cui, Zhenggang

    Colloids and surfaces. 2021 Nov. 20, v. 629

    2021  

    Abstract: Foam flooding can significantly improve the sweep efficiency of gas flooding by avoiding or weakening gas segregation, viscous fingering and gas channeling through areas of high permeability. However, most conventional anionic surfactants are not ... ...

    Abstract Foam flooding can significantly improve the sweep efficiency of gas flooding by avoiding or weakening gas segregation, viscous fingering and gas channeling through areas of high permeability. However, most conventional anionic surfactants are not suitable to be used as foaming agents due to low tolerance to either high salinity or high temperature. In this paper, an anionic-nonionic combined surfactant, fatty alcohol polyoxyethylene (3) ether sulfonate (AEO₃-HS) was synthesized, and its foaming performances at different conditions were examined. The results show that the foaming performance of the AEO₃-HS is sensitive to crude oil which behaves as a defoaming agent. But this can be improved by mixing with cetyl dimethyl hydroxypropyl sulfobetaine (C₁₆HSB). In mild reservoir conditions such as dissolved in simulated Daqing connate water (45 ℃, total salinity of 6778 mg/L, pH = 8–9) the AEO₃-HS/C₁₆HSB binary mixture at an optimal mole fraction ratio (0.6/0.4) and an optimal total concentration (4 mM) gives the maximum composite foaming index of 1100 Ls by shaking 10 mL solution with 0.25 g oil in a 100 mL cylinder. Moreover, the AEO₃-HS/C₁₆HSB binary mixture is well soluble in brine with 5000 mg/L CaCl₂ + 100,000 mg/L NaCl at 60 °C, and does not hydrolyze in aqueous solution when stored at 90 °C for 3 months. In addition, the AEO₃-HS and C₁₆HSB molecules show attraction in mixed monolayer and the crude oil can be easily emulsified as small oil droplets dispersed in foaming solution during foaming process, which ensures the stabilization of the pseudo-emulsion films and thereby the foam stability in the presence of crude oil. The AEO₃-HS synthesized is therefore a good candidate as foaming agent for high salinity and high temperature reservoirs.
    Keywords aqueous solutions ; defoaming ; fatty alcohols ; foams ; oils ; pH ; permeability ; petroleum ; polyethylene glycol ; salinity ; sulfobetaine ; sulfonates
    Language English
    Dates of publication 2021-1120
    Publishing place Elsevier B.V.
    Document type Article
    ZDB-ID 1500517-3
    ISSN 0927-7757
    ISSN 0927-7757
    DOI 10.1016/j.colsurfa.2021.127366
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