Topic
Phase inversion
About: Phase inversion is a research topic. Over the lifetime, 1405 publications have been published within this topic receiving 28460 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: The phase inversion of particle-stabilized air–water systems, from air-in-water foams to water- in-air powders and vice versa is described, which has potential applications in the food, pharmaceutical and cosmetics industries.
Abstract: Small particles attached to liquid surfaces arise in many products and processes, including crude-oil emulsions and food foams and in flotation, and there is a revival of interest in studying their behaviour. Colloidal particles of suitable wettability adsorb strongly to liquid-liquid and liquid-vapour interfaces, and can be sole stabilizers of emulsions and foams, respectively. New materials, including colloidosomes, anisotropic particles and porous solids, have been prepared by assembling particles at such interfaces. Phase inversion of particle-stabilized emulsions from oil in water to water in oil can be achieved either by variation of the particle hydrophobicity (transitional) or by variation of the oil/water ratio (catastrophic). Here we describe the phase inversion of particle-stabilized air-water systems, from air-in-water foams to water-in-air powders and vice versa. This inversion can be driven either by a progressive change in silica-particle hydrophobicity at constant air/water ratio or by changing the air/water ratio at fixed particle wettability, and has not been observed in the corresponding systems stabilized by surfactants. The simplicity of the work is that this novel inversion is achieved in a single system. The resultant materials in which either air or water become encapsulated have potential applications in the food, pharmaceutical and cosmetics industries.
641 citations
TL;DR: In this article, the main developments on nano-emulsion formation by low-energy methods in the last five years are reviewed, including issues such as size-range, terminology and classification of low energy emulsification methods.
Abstract: The main developments on nano-emulsion formation by low-energy methods in the last five years are reviewed. A general description on nano-emulsions, including issues such as size-range, terminology and classification of low-energy emulsification methods is given in the introduction. Low-energy methods, which use the internal chemical energy of the system to achieve emulsification, are classified depending on whether or not changes in the surfactant spontaneous curvature are produced during the process. Nano-emulsion formation triggered by the rapid diffusion of surfactant and/or solvent molecules from the dispersed phase to the continuous phase without involving a change in the spontaneous curvature of the surfactant is referred to as “self-emulsification”. When changes in the surfactant spontaneous curvature are produced during the emulsification process they are designated as “phase inversion” methods. These are classified as phase inversion temperature (PIT) and phase inversion composition (PIC) methods if emulsification is triggered by a change in temperature or composition, respectively. Investigations on nano-emulsion formation from O/W and W/O microemulsions using different dilution procedures has set light on the factors determining small droplet size and low polydispersity. Phase behaviour studies and characterization of the transient phases formed during the emulsification process have confirmed that the mechanism by which small droplets are formed is analogue in the PIT and PIC methods. Recent advances on nano-emulsion optimization and scale-up are also reviewed.
616 citations
TL;DR: In this article, the influence of the route of preparation as well as the surfactant concentration on the droplet size distribution was investigated by means of laser light scattering, and it was shown that fine droplets are absent when changing the way of emulsification and thereby avoiding a phase inversion to occur.
559 citations
TL;DR: In this article, polysulfone (PSF) membranes were prepared via the phase inversion process from casting solutions consisting of PSF, n-methylpyrrolidone (NMP), and polyvinylpyrrinidone(PVP).
527 citations
TL;DR: In this article, the phase inversion temperature emulsification method was used for the formation of O/W nano-emulsions in water/C12Ē4/oil systems.
Abstract: Formation of O/W nano-emulsions has been studied in water/C12Ē4/oil systems by the phase inversion temperature emulsification method. Emulsification was carried out at the corresponding HLB (hydrophilic−lipophilic balance) temperature, and then the emulsions were cooled fast to 25 °C. The influence of surfactant concentration and oil solubility on HLB temperature, nano-emulsion droplet size, and stability has also been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was assessed, measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with the increase in surfactant concentration and oil solubility was also found.
460 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2026 | 1 |
| 2025 | 44 |
| 2024 | 118 |
| 2023 | 227 |
| 2022 | 383 |
| 2021 | 67 |