Protein-stabilized emulsions and nanoemulsions
July 14-17, 2019
This presentation will summarize briefly our current understanding of the scientific and technological basis for the formation of emulsions containing micrometer and nanometer sized droplets, with applications in food, cosmetic and pharma industries [1-3]. The focus will be on protein-stabilized emulsions. Their specific features will be summarized in comparison to the surfactant- and particle-stabilized emulsions . The subtle relations between the material characteristics of the emulsions (oil type, emulsifier, pH, etc.) and the optimal hydrodynamic conditions for emulsification will be discussed  in the context of obtaining emulsions with desired properties. Examples of appropriate mixtures of proteins with other emulsifiers (lipids, lysolipids, natural gums) will be given. The differences between oil-in-water and water-in-oil emulsions will be briefly discussed [4,5]. Special focus will be given on the recent advance in production of nanoemulsions using high pressure homogenizers, high viscosity of the continuous phase, and/or high oil volume fraction during emulsification [6,7]. Some new methods for self-emulsification will be briefly reviewed [8,9]. The basic physicochemical and hydrodynamic concepts will be illustrated by multiple examples with real systems.
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- D. Gazolu-Rusanova, I. Lesov, S. Tcholakova, N. Denkov, B. Ahtchi, Food grade nanoemulsion preparation by rotor-stator homogenization. Food Hydrocolloids (2019) under review.
- S. Tcholakova, Z. Valkova, D. Cholakova, Z. Vinarov, I. Lesov, N. D. Denkov, K. Smoukov, Efficient Self-Emulsification via Cooling-Heating Cycles. Nature Comm. 8 (2017) 15012.
- Zh. Valkova, D. Cholakova, S. Tcholakova, N. Denkov, S. K. Smoukov, Mechanisms and Control of Self-Emulsification upon Freezing and Melting of Dispersed Alkane Drops. Langmuir 33 (2017) 12155−12170.
Nikolai Denkov and Slavka Tcholakova, "Protein-stabilized emulsions and nanoemulsions" in "Biological and Pharmaceutical Complex Fluids III: Protein Self-Assembly, Rheology and Interfacial Properties", Samiul Amin, Manhattan College, USA Miguel Rodrigues, University of Lisbon, Portugal Paolo Arosio, ETHZ, Switzerland Eds, ECI Symposium Series, (2019). https://dc.engconfintl.org/bpcf_iii/22