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Abstract
Emulsions, which are coarse or crude dispersions of spherical oil droplets in a dispersion medium of solvent, usually water are maintained in a metastable form by the employment of surface-active agents (aka surfactants or amphiphilic polymers) that accumulate at the interface between oil and water. Emulsions are used for a large range of complex products such as pharmaceuticals (e.g. anaesthetics, creams, skin patches), personal care product (e.g. emollients), vaccine adjuvants (excipients for immunopotentiation), cosmetics (e.g. lip salve, hair conditioners), printing inks, foods (e.g. mayonnaise) and petrochemicals (e.g. crude oil), including lubricants (e.g. engineering cutting fluids). Traditionally, hydrophilic polymers, where acrylate-based forms feature routinely, which bind water though polar functional group or ionised chemical groups on
the molecule find applications as thickeners and product texturisers.
the molecule find applications as thickeners and product texturisers.
Original language | English |
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Pages (from-to) | 1-2 |
Number of pages | 2 |
Journal | Encyclopedia |
Publication status | Accepted/In press - 17 Jun 2021 |
Keywords
- polymer
- Nanoparticle
- surface
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Use of Food Processing in the Nineteenth and Twentienth Centuries and its Nutritional Consequences.
Sarker, D. (Invited presenter)
12 May 2016 → 13 May 2016Activity: External talk or presentation › Invited talk
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Functional Foods and Food Functionalisation.
Sarker, D. (Presenter)
4 Feb 2015Activity: External talk or presentation › Invited talk
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Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.
Sarker, D. (Presenter)
21 Mar 2010 → 24 Mar 2010Activity: External talk or presentation › Oral presentation