Articles tagged with Emulsions
Researchers at NYU developed a method to replicate the mechanical properties of tissues using an oil-in-water solution, mimicking cell-to-cell adhesion. This breakthrough has potential industrial applications in biocompatible products and pharmaceuticals.
A new potential vaccine carrier, a microemulsion, has been developed by US Army Maj. Jean M. Muderhwa that is both stable and effective for delivering antigens. The microemulsion, composed of five components, has been found to be transparent and liquid, with no degradation after six months.
Studying tiny particles at oil-water interfaces, Harvard researchers found that stabilized emulsions can take months to years to reach physical equilibrium, rather than the assumed instantaneity. This discovery has important implications for pharmaceuticals, cosmetics, and food manufacturing processes.
Researchers identified that sausages made with olive oil-in-water emulsion stabilized with casein are slightly tougher due to weak lipid-protein interactions. Adding microbial transglutaminase to the emulsion system can lead to physical entrapment of the oil within the meat matrix, making the sausage even tougher.
Researchers at Norwich BioScience Institutes have identified a mechanism to slow down fat digestion by introducing surfactants, which break down protein layers and enhance enzyme activity. This discovery may lead to the development of foods with slower fat digestion rates, inducing satiety.
A chemist warns that the skin-care industry is skipping out on science, potentially providing consumers with less effective products. The industry often focuses on replicating existing formulas rather than applying sound science to improve products, according to Stig E. Friberg, Ph.D.
Researchers at the University of Warwick developed a new method to create fire-resistant and hard-wearing latex emulsion paints by coating polymer particles with nanosized Laponite clay discs. This technique improves the paint's performance, enabling the creation of compact yet highly sensitive sensors.
Researchers successfully create a double inversion of an emulsion by adding surfactant to a nanoparticle-containing mixture. The process, which uses silica nanoparticles and a specific type of surfactant, allows for the conversion between oil-in-water and water-in-oil emulsions.
A study published in Catheterization and Cardiovascular Interventions found that an olive oil emulsion improved stent delivery in patients with abnormal heart arteries. The emulsion was successfully used to place lubricated stents in 85% of patients with no negative effects months after the procedure.
Researchers at Thomas Jefferson University Hospital found that topical lubrication improves outcomes in coronary stent procedures, particularly for patients with abnormal arteries. The study showed that lubricated stents were successfully placed in 85% of patients with no negative effects months after the procedure.
Researchers at University at Buffalo are developing an inorganic compound called DDFPe as a potential blood substitute. The compound produces microbubbles that pick up and deliver oxygen to tissues, making it more effective than current hemoglobin-based blood substitutes.
Scientists at Rice University have discovered an attractive force in mayonnaise using the phenomenon of negative normal stress. This finding has significant implications for the development of new emulsions and dispersions with practical applications.
Scientists are using an old photographic technique to study nuclear physics and potentially develop a clean, long-term power source through thermonuclear fusion. The petawatt laser facility generates high-energy gamma rays that can be used to trigger tiny fusion reactions.