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To construct the in-situ emulsification and viscosification system that is suitable for low permeability oil reservoirs characterized by high-temperature and high-salt, the amphiphilic Janus SiO2 nanoparticles and Tween 60/Imidazoline oleate surfactant system were combined. The mechanism of in-situ emulsification and viscosification system was elucidated from two aspects: The dynamic adsorption and phase conversion of surfactant, and the unique bridge structure of Janus nanoparticle stabilized emulsion. The successful synthesis of Janus SiO2 nanoparticles with varying degrees of hydrophilicity and hydrophobicity was achieved through regulating the reaction conditions. Based on emulsion stability, the optimization of the modification degree of Janus SiO2 nanoparticles was achieved. The in-situ emulsification and viscosification system was constructed by introducing Tween 60/Imidazoline oleate as dispersion aid agent and emulsifier. Notably, the in-situ emulsification and viscosification system can be stably dispersed for more than 12 hours in high-temperature and high-salt. The dispersion stability of the in-situ emulsification and viscosification system was evaluated qualitatively by visual inspection, Turbiscan stability index and monitoring particle size. The emulsification ability, emulsion stability and rheological properties of the systems with different concentrations were evaluated at 90 °C and a salinity of 35,000 ppm. It was found that the in-situ emulsification and viscosification system with the concentration of 0.64 wt% shows better profile control and enhanced recovery performance. This study presents a new approach for profile control using amphiphilic Janus nanoparticles and provides a promising prospect for applying nanoparticles in the field of enhanced oil recovery. [ABSTRACT FROM AUTHOR]

A variety of variables influence food texture, two of which are gelation and emulsification. Protein interactions have an important role in influencing gelation and emulsifying properties. The utilization of plant proteins in the development of food systems is a prominent subject within the current protein transition paradigm. Plant proteins diminish gel strength compared to dairy proteins. Protein providers prefer to create their own networks rather than rely on tight ties. It may be feasible to resolve these challenges if the interactions between plant and dairy proteins are known at all sizes, from molecular to macroscopic. Therefore, the proteins and dairy proteins are the main emphasis of this review. The role of these proteins in interacting with food matrices is also discussed. Additionally, this data gives information on worldwide research trends. Finally, a glimpse into the future was discussed. [ABSTRACT FROM AUTHOR]

A novel pH-sensitive nanocarrier containing carboxymethyl cellulose (CMC), agarose (AG), and carbon quantum dots (CQDs) was created using water/oil/water (W/O/W) emulsification to administer quercetin (QC) medications. CQDs nanosheets, alongside exceptional biocompatibility, considerable water solubility, tiny dimensions, excellent conductivity, simple surface customization, and chemical and thermal stability, were produced by incorporating a CMC/AG hydrogel into a one-step pyrolysis method using riboflavin as the foundation. The crystallographic structure of the nanocarrier and interactions among its various components were investigated using X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy. The spherical morphology was visible in scanning electron microscopy (SEM) images, which validated the impregnation of CQDs into the CMC/AG matrix. The addition of CQDs further enhanced the QC loading and entrapment efficiency. The release kinetics of drug-loaded CMC/AG/CQDs nanocomposites were studied at pH = 5.4 or 7.4. The results revealed a well-controlled pH-sensitive release profile at pH 5.4. MTT analyses were used to examine in vitro cytotoxicity and cell apoptosis. CMC/AG/CQD@QC induced the highest apoptosis rate in A549 lung cancer cells, suggesting remarkable nanocomposite efficacy in eliminating cancer cells. The CQDs-coated CMC/AG hydrogel holds significant potential for pH-sensitive controlled drug release. [ABSTRACT FROM AUTHOR]

The six major bovine milk proteins are encoded by highly polymorphic chromosomes. Genetic variation has become a topic of interest and controversy in recent years due to supposed adverse health effects, beginning with the A2 variant of β‐casein. The functional implications of genetic variants have been well characterised, specifically heat stability and coagulation (i.e. rennet and acid) properties of milk, which have found that the B variant of β‐casein, κ‐casein and β‐lactoglobulin are the most beneficial. Genetic variants of milk proteins provide considerable potential to create new dairy products to add value to milk. [ABSTRACT FROM AUTHOR]

Surfactants are extensively employed in the cold production of heavy oil. However, producing heavy oil emulsions using conventional surfactants poses a challenge to spontaneous demulsification, necessitating the addition of demulsifiers for oil-water separation. This inevitably increases the exploitation cost and environmental pollution risk. Switchable surfactants have garnered much attention due to their dual capabilities of underground heavy oil emulsification and surface demulsification. This study focuses on the fundamental working principles and classification of novel switchable surfactants for oil displacement developed in recent years. It offers a comprehensive overview of the latest advances in the applications of switchable surfactants in the fields of enhanced oil recovery (EOR), oil sand washing, and oil-water separation. Furthermore, it highlights the existing challenges and future development directions of switchable surfactants for heavy oil recovery. [ABSTRACT FROM AUTHOR]

Simple Summary: Using bypass protein in ruminants' diets is crucial as it allows essential amino acids, like lysine, to escape rumen degradation and be absorbed in the intestine. This improves protein utilization and enhances growth, milk production, and overall animal health, leading to more efficient and sustainable livestock farming. This study explores the use of beeswax (BW) and carnauba wax (CW) lipid matrices to create bypass lysine (Lys) for ruminants, with tannins from Mimosa tenuiflora hay enhancing the protection of Lys. The research tested eight microencapsulated treatments with varying tannin levels (0%, 1%, 2%; 3%) using the fusion–emulsification technique. The results showed that adding tannins improved the microencapsulation yield and efficiency. Among the treatments, CWLys3% demonstrated the highest efficiency in retaining Lys and provided superior protection against rumen degradation. Our study demonstrated the efficiency of encapsulating the material (bypass protein) and making it available for the nutrition and growth of sheep. Future studies should determine what levels can be added to the diet and the consequences of using Lys bypass on the digestion and metabolism of sheep. Tannins are compounds present in forage plants that, in small quantities in the diet of ruminants, produce protein complexes that promote passage through the rumen and use in the intestine. This study tested the hypothesis that beeswax (BW) and carnauba wax (CW) lipid matrices are effective encapsulants for creating bypass lysine (Lys) for ruminants, with tannin extracted from the Mimosa tenuiflora hay source enhancing material protection. Microencapsulated systems were made using the fusion–emulsification technique with a 2:1 shell-to-core ratio and four tannin levels (0%, 1%, 2%; 3%). The following eight treatments were tested: BWLys0%, BWLys1%, BWLys2%, BWLys3%, CWLys0%, CWLys1%, CWLys2%, and CWLys3%. Tannin inclusion improved microencapsulation yield and efficiency. CWLys3% had the highest microencapsulation efficiency and retained Lys. Lysine in BW and CW matrices showed higher thermal stability than in its free form. Material retention was greater in BW than CW. Rumen pH and temperature remained unaffected, indicating that BW and CW as the shell and tannin as the adjuvant are efficient encapsulants for Lys bypass production. The formulation CWLys3% is recommended as it is more efficient in protecting the lysin amino acid from rumen degradation. [ABSTRACT FROM AUTHOR]

This study delineates biobased foods. Curcumin (CRU) delivery modules were studied using pectin gel, Sesame oil (SO), and Kokum butter (KB) oleogel (OG). SB1, the control, has 10% OG. The pectin gel between 10 and 50% oleogel were emulsified by 2.5% tween 80. Surface, physical, chemical, and physiochemical properties of prepared bigels were examined. Microscopic studies show biphasic feature. With OG content, FTIR shows hydrogen bonding increasing and decreasing. XRD confirmed gel amorphousness. Stress relaxation indicated 10% control bigel had considerably less strength. Bigel impedance factors increased considerably with OG content, according to impedance profiles. The moisture study found that replacing hydro phase with OG phase in formulations reduced moisture content from 10 to 50%. Less CRU released from 20 to 50% bigel matrices than 10% during in vitro studies. Acidic pH hindered polymer relaxation, altering release behaviour. Overall, the bigels were studied and shown to regulate oral CRU administration. [ABSTRACT FROM AUTHOR]

AbstractThe use of conventional food processing techniques has almost vanished due to increase in demand with respect to time, thus opening new avenues for emerging technologies. Ultrasound (US) is a rapid, multifaceted, promising, and noninvasive green technology. It has attracted the attention of both industrial experts and scientists for its probable use in food processing and preservation. Using US, fully reproducible food processes can be accomplished in seconds or minutes with increased reliability, minimal processing cost, streamlined manipulation, elevated clarity to the end product, and expending only a fragment of the time and energy commonly required by conventional processes.This review emphasizes on the applications of ultrasound in different food sectors along with its certain limitations. Several operations such as microbial inactivation, enzyme inactivation, extraction, emulsification and fractionation in dairy industries, thermo-sonication in fruit juices have been discussed in detail. The US extracted dietary fiber consisted of increased amount of dietary fiber and trace elements in comparison to alkaline method. US initiate rapid creaming of milk fat, decreasing flavor loss and energy requirements thus enhancing the quality of end product. SWOT analysis has been carried out to pinpoint the strengths, weaknesses, opportunities and threats of sonication in various food industries. [ABSTRACT FROM AUTHOR]

In this paper, a series of tetrameric surfactants (4CnSAZs, n = 12, 14, 16) endowed with zwitterionic characteristic were synthesized by a simple and convenient method and their structures were characterized by FT-IR, 1H NMR and elemental analysis. Their physicochemical properties were studied using the Wilhelmy plate method, fluorescence spectra and dynamic light scattering technique. 4CnSAZs have higher surface activities and tend to adsorb at the air/water surface rather than self-assembling in aqueous solution. The thermodynamic parameters obtained from surface tension measurements show that both processes of adsorption and micellization of 4CnSAZs are spontaneous and that the micellization processes of 4CnSAZs are entropy-driven processes. Both adsorption and micellization of 4CnSAZs are inclined to occur with the increase of alkyl chain length or temperature. For 4C12SAZs, there are only small-size aggregates (micelles), while the large aggregates (vesicles) are observed at the alkyl length of 4CnSAZs of 14 or 16. This shows that the alkyl chain length for oligomeric surfactants has a greater sensitivity for aggregate growth. The aggregate morphologies obtained from the calculated values of critical packing parameter (p) for 4C14SAZs and 4C16SAZs can be supported by the DLS measurement results. The test results obtained by the separation-water-time method show that 4CnSAZs have good emulsification performance and that the prepared emulsions appear to exit in the form of multiple emulsions. In addition, 4CnSAZs have good antibacterial activities against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The present study reveals the unique behavior of a zwitterionic tetrameric surfactant and may give new insights into molecular design and synthesis of a high degree of surfactants with different structure characteristics for potential application in various industrial fields. [ABSTRACT FROM AUTHOR]

Alkali–surfactant–polymer (ASP) flooding is one of the most effective and promising ways to enhance oil recovery (EOR). The synergistic effect between alkali, surfactant, and polymer can respectively promote emulsification performance, reduce interfacial tension, and improve bulk phase viscosity, thus effectively improving flooding efficiency. However, the displacement mechanism of ASP flooding and the contribution of different components to the oil displacement effect still need further discussion. In this study, five groups of chemical slugs were injected into the fracture model after water flooding to characterize the displacement effect of weak alkali, surfactant, polymer, and their binary/ternary combinations on residual oil. Additionally, the dominant mechanism of the ASP flooding system to improve the recovery was studied. The results showed that EOR can be improved through interfacial reaction, low oil/water interfacial tension (IFT), and increased viscosity. In particular, the synergistic effect of ASP includes sweep and oil washing. As for sweep, the swept volume is expanded by the interfacial reaction between the alkali and the acidic components in Daqing crude oil, and the polymer increases the viscosity of the system. As for oil washing, the surfactant generated by the alkali cooperates with surfactants to reduce the IFT to an ultra-low level, which promotes the formation and migration of oil-in-water emulsions and increases the efficiency of oil washing. Overall, ASP can not only activate discontinuous oil ganglia in the pores within the water flooding range, but also emulsify, decompose, and migrate the continuous residual oil in the expanded range outside the water flooding. The EOR of ASP is 38.0% higher than that of water flooding. Therefore, the ASP system is a new ternary composite flooding technology with low cost, technical feasibility, and broad application prospects. [ABSTRACT FROM AUTHOR]

Extracellular polysaccharides (EPS) produced by Lactic Acid Bacteria have an individual effect on the flavour and consistency of novel food materials, as well as potential therapeutic applications. The purpose of this study was to create, improve, and characterise EPS from Lactobacillus amylovorus MTCC 8129. FTIR examination showed the compound's composition (acetyl group, hydroxy group, ring structure) as well as the numerous interlinks between sugar residues, which were then validated by Nuclear Magnetic Resonance Spectroscopy. Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity. Based on these findings, it seems that the EPS that was reviewed might potentially be an advantageous addition to the food processing industry. [ABSTRACT FROM AUTHOR]

The production of the extracellular polysaccharide from the thermophilic bacterium Aeribacillus pallidus was carried out in the study. The polysaccharide was isolated and characterized by means of GC–MS, FT-IR, DSC, and XRD analyses. The rheological, foaming, and emulsifying properties of the polysaccharide were determined. Using a sucrose-rich medium, 27.1 mg dried EPS/100 mL was obtained with 94% carbohydrate and 1.5% protein. The monosaccharide profile of water-soluble EPS-IM17 was composed of rhamnose, arabinose, xylose, mannose, glucose, and galactose. The foaming capacity and stability of EPS-IM17 were 26.67% (± 4.71) and 40.01% (± 4.95), respectively, and the foaming stability was not affected by time. The emulsification index of EPS-IM17 was 64.54 (± 8.71) and decreased to 38.47 (± 10.44) after 24 h. EPS-IM17 had a crystalline structure. Solutions at different concentrations (10, 20, 40 mgmL-1) showed pseudoplastic behavior. In conclusion, this report could be a lead study for the use of Aeribacillus pallidus extracellular polysaccharide for different applications. [ABSTRACT FROM AUTHOR]

Experimental investigations into acoustic cavitation and ultrasound-assited emulsification process between highly viscous liquids were systematically conducted in a laboratory-built ultrasonic microreactor. Under ultrasound irradiation, four cavitation modes were observed simultaneously in soybean oil, including volume, shape, transient collapse and cavitation clouds. Influenced by the intense oscillation of cavitation bubbles, emulsification between viscous liquids was initiated through a dispersion and migration mode. The effects of varying parameters, such as input power, residence time, channel size, HLB value, surfactant concentration and volume ratio between aqueous and oil phase, on the size and polydispersity of prepared emulsion were investigated using water-soybean oil two-phase system as a model. The emulsion size was reduced to 75.60 nm through optimization of experimental parameters. Based on these findings, the ultrasonic microreactor was successfully employed in the preparation of Vitamin E-enriched nano-emulsions. A fine emulsion with low average size (47.69 nm) and good storage stability (60 days) was prepared within 2 min, further indicating the potential application of ultrasonic microreactor in the beverage and pharmaceutical industries. Article Highlights: Emulsification between viscous liquids was realized through a dispersion and migration mode. Effects of varying parameters on size and polydispersity of prepared emulsion were investigated. Vitamin E-enriched nano-emulsion with low average size and good storage stability was prepared within 2 min. [ABSTRACT FROM AUTHOR]

As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil–water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in‐depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved. [ABSTRACT FROM AUTHOR]

Adipose tissue is a highly attractive reservoir of stem cells due to its accessibility and abundance, and the SVF within it holds great promise for stem cell-based therapies. The use of mechanical methods for SVF isolation from adipose tissue is preferred over enzymatic methods, as it can be readily applied in clinical settings without additional processing steps. However, there is a lack of consensus on the optimal approach for mechanically isolating SVF. This comprehensive review aims to present and compare the latest mechanical isolation methods for SVF from adipose tissue, including centrifugation, filtration/washing, emulsification, vibration, and mincing/adiponizing. Each of these methods possesses unique advantages and limitations, and yet, no conclusive evidence has emerged demonstrating the superiority of one approach over the others, primarily due to the dearth of well-controlled prospective studies in this field.

The purpose of this study is to investigate the effect of dietary supplementation with rhamnolipids (RLs) on the growth performance, slaughter performance, apparent digestibility and fat metabolism of broilers. Broiler chicks were randomly divided into 3 groups: control (C) group, 100 mg/kg (L) and 1,000 mg/kg (H) RL supplementation groups. The results, after dietary supplementation with RLs for 42 days, revealed a RL dose-dependent promoting effect on feed intake, and an increase of the evisceration index of 42-day-old broilers, but a decrease in the rate of abdominal fat gain. The dietary supplementation with RLs significantly increased the digestibility of protein and fat in broilers. The serum total cholesterol and high-density lipoprotein cholesterol levels of the H group were significantly higher than those of the C group (p

[Display omitted] A modified Weber number can capture the effect of emulsifier concentration and the effect of external stress in turbulent drop breakup. Moreover, the effect of emulsifiers on turbulent drop breakup cannot be adequately understood from classic slow/laminar techniques and quasi steady state interfacial tension. Single drop breakup visualizations are used to study the effect of polysorbate 20 on turbulent drop deformation and breakup. Comparisons are made to drop tensiometry and emulsification experiments. A high concentration of the emulsifier increases breakup probability and breakup rate and decreases breakup timescales. These effects scale with a Weber number, indicating a lowering of the effective interfacial tension to 71 % of its pure interface value. This is far less than the observed lowering of interfacial tension as measured by quiescent drop tensiometry. Mechanistically, this shows that adsorption during emulsification cannot be limited by diffusion. Studying the effect cross a range of emulsifier concentrations suggest an elastic resistance at intermediate concentrations, further helping to understand the origin of similar effects previously reported in emulsification experiments. Overall, the results show the need to study emulsifiers under turbulent conditions to understand their effects during emulsification, as opposed to the slow/laminar techniques previously used. [ABSTRACT FROM AUTHOR]

Lutein is a bioactive compound associated with several health benefits, but its incorporation into formulated products is challenging due to its low solubility. Lutein needs to be encapsulated in delivery systems such as emulsions or nanoparticles; however, low attention has been given to the effect the structure of the delivery system may have on its stability. Different emulsions were obtained using whey proteins as emulsifier, with comparable composition, but using different processing steps. Ethanolic lutein solution was added to the oil phase of the emulsion. The ethanol was then removed by evaporation before (O-L/W) or after (O + E-L/W) emulsification. Emulsions were also obtained using lutein loaded nanoparticles by desolvation, where the ethanol was evaporated before the emulsification step (O/W-L). There was a successful incorporation of lutein in the O-L/W and O + E-L/W emulsions, with encapsulation efficiencies higher than 95%. On the other hand, O/W-L emulsion had an encapsulation efficiency of 64%, with lutein distributed in the dispersed and continuous phases, as encapsulated in the protein nanoparticles. However, no differences could be noticed in the lutein degradation over 14 days of storage under a light source, between O-L/W and O/W-L samples, which ranged between 48 and 50%. But, it was more pronounced for O + E-L/W (close to 57%). O/W-L sample was the system most stable to creaming. The results highlight the importance of obtaining the right structures, by paying attention to the mode of incorporation of bioactive compounds, to improve the stability of the obtained systems. [ABSTRACT FROM AUTHOR]

This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity. [ABSTRACT FROM AUTHOR]

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Abstract Surface-active ionic liquids (SAILs) have gained much attention due to their green, stable, and efficient properties. The high costs associated with SAILs have raised concerns in their applications; however, blending with conventional surfactants like sodium dodecyl benzene sulfonate (SDBS) can bring about desired outcomes. Gemini surface-active ionic liquids (GSAILs) have been recognized as more efficient surfactants. Accordingly, this study investigates the influence of a mixture of an imidazolium-based GSAIL, [C4im-C6-imC4][Br2], and SDBS on different aspects of crude oil−water interfacial properties. The findings show remarkable synergy in interfacial tension (IFT) reduction up to 98.8% together with incredibly low IFT value of 0.05 mN m−1. This was with an optimal GSAIL mole fraction of 0.2 in the mixture. Further, the surfactant mixture gives synergies of 52.6% in emulsification and 51.8% in wettability of a quartz surface. These amazing results can be explained by the dominant interactions between the oppositely charged components. In theoretical study, the adsorption of individual surfactants and their mixtures was analyzed based on the Frumkin isotherm and the Rosen model, respectively, further supporting the findings.

Biosurfactant obtained from microorganisms isolated from different locations presents an alternative source to chemical surfactant, due to its structural and functional similarity, as well as its biodegradability properties. The goal of this work was to isolate biosurfactant-producing bacterial strains in seven sites with oil-contaminated soils, in district Lucknow, Uttar, India. Drop collapse assay, oil displacement method, emulsification activity and haemolytic assay were used to screen the total of 13 distinct colonies obtained from this study. Isolates GAR-1, TP-2, PET-1 & PET-3 were screened and evaluated to be more potent for biosurfactant production. The molecular identification of GAR-1, TP-2, PET-1 & PET-3 isolates were identified by 16S rRNA sequencing and characterized by FT-IR analysis. A total of 13 bacteria were isolated in the oil-contaminated soils, these four strains with high biosurfactant-production, identified as Bacillus paralicheniformis HRA-IU, B. velezensis NWR-20, Bacillus sp. HUR-IU and P. aeruginosa HUR-IA, respectively. The present study confirms that isolated microorganisms have biosurfactant property and screens the most potent biosurfactant (rhamnolipid) producing strain which is Bacillus sp. HUR-IU.

Surface-active ionic liquids (SAILs) have gained much attention due to their green, stable, and efficient properties. The high costs associated with SAILs have raised concerns in their applications; however, blending with conventional surfactants like sodium dodecyl benzene sulfonate (SDBS) can bring about desired outcomes. Gemini surface-active ionic liquids (GSAILs) have been recognized as more efficient surfactants. Accordingly, this study investigates the influence of a mixture of an imidazolium-based GSAIL, [C4im-C6-imC4][Br2], and SDBS on different aspects of crude oil−water interfacial properties. The findings show remarkable synergy in interfacial tension (IFT) reduction up to 98.8% together with incredibly low IFT value of 0.05 mN m−1. This was with an optimal GSAIL mole fraction of 0.2 in the mixture. Further, the surfactant mixture gives synergies of 52.6% in emulsification and 51.8% in wettability of a quartz surface. These amazing results can be explained by the dominant interactions between the oppositely charged components. In theoretical study, the adsorption of individual surfactants and their mixtures was analyzed based on the Frumkin isotherm and the Rosen model, respectively, further supporting the findings. [ABSTRACT FROM AUTHOR]

AbstractHeavy oil in this work is typical acidic heavy oil with acid number larger than 1, which is prone to form W/O emulsions with high viscosity and cause low oil recovery factor during water flooding. In order to further improve oil recovery of acidic heavy oil after water flooding, this paper proposed the in situ O/W emulsion flooding to conversely transform W/O emulsions into O/W emulsion with lower viscosity. Firstly, emulsion system compounding (SDS:L5 = 1:1) named ISEMF was comparatively obtained, which could decrease IFT into magnitude of 10−2 mN/m and inversely form stable O/W emulsions with low viscosity. The emulsion evaluation experiment indicated that W/O emulsion would be reversed into O/W emulsions when ISEMF concentration and water content were larger than 0.4% and 30%. Core displacement experiments showed recovery factor increment firstly increased and then decreased with permeability, and there was optimal permeability range for in situ emulsion flooding. The main reason was that much lower or larger permeability was not beneficial to good matching of emulsion droplet and pore throat. In addition, it was found that the displacement efficiency of in situ O/W emulsion flooding was better than that of surfactant flooding under the same conditions, which further validate excellent EOR performance of in situ O/W emulsion flooding for acidic heavy oil. [ABSTRACT FROM AUTHOR]

Amino acid surfactants have mild performance and are sourced from renewable biomass. Compared to classical surfactants, Gemini surfactants have superior properties. The amino acid Gemini surfactants are believed to be adopted more widely. The Gemini surfactant with tripeptide structure, sodium di(lauroyl glutamyl) lysine (DLGL), was prepared by amidation utilizing methyl laurate, glutamate and lysine and characterized by 1H NMR, 13C NMR and MS. Additionally, the pKa value, surface activities, aggregation, foaming properties and emulsifying attributes of the DLGL surfactant in aqueous solution with varied pH values were examined. The results indicate that the protonation‐deprotonation behavior of the DLGL surfactant is highly dependent on pH values. The surface tension, critical micelle concentration (cmc), foamability and foam stability exhibited superior performance at pH 6 and 7. Conversely, superior emulsifying ability was observed at pH 9 and 10. Moreover, the spherical vesicles were formed by the DLGL surfactant at pH 6, 7 or 8 while the micelles were generated at pH 9 or 10. [ABSTRACT FROM AUTHOR]

This study characterized cultivable fungi present in sediments obtained from Boeckella Lake, Hope Bay, in the north-east of the Antarctic Peninsula, and evaluated their production of enzymes and biosurfactants of potential industrial interest. A total of 116 fungal isolates were obtained, which were classified into 16 genera within the phyla Ascomycota, Basidiomycota and Mortierellomycota, in rank. The most abundant genera of filamentous fungi included Pseudogymnoascus, Pseudeurotium and Antarctomyces; for yeasts, Thelebolales and Naganishia taxa were dominant. Overall, the lake sediments exhibited high fungal diversity and moderate richness and dominance. The enzymes esterase, cellulase and protease were the most abundantly produced by these fungi. Ramgea cf. ozimecii, Holtermanniella wattica, Leucosporidium creatinivorum, Leucosporidium sp., Mrakia blollopis, Naganishia sp. and Phenoliferia sp. displayed enzymatic index > 2. Fourteen isolates of filamentous fungi demonstrated an Emulsification Index 24% (EI24%) ≥ 50%; among them, three isolates of A. psychrotrophicus showed an EI24% > 80%. Boeckella Lake itself is in the process of drying out due to the impact of regional climate change, and may be lost completely in approaching decades, therefore hosts a threatened community of cultivable fungi that produce important biomolecules with potential application in biotechnological processes. [ABSTRACT FROM AUTHOR]

We studied the culturable fungal community recovered from deep marine sediments in the maritime Antarctic, and assessed their capabilities to produce exoenzymes, emulsifiers and metabolites with phytotoxic activity. Sixty-eight Ascomycota fungal isolates were recovered and identified. The most abundant taxon recovered was the yeast Meyerozyma guilliermondii, followed by the filamentous fungi Penicillium chrysogenum, P. cf. palitans, Pseudeurotium cf. bakeri, Thelebolus balaustiformis, Antarctomyces psychrotrophicus and Cladosporium sp. Diversity indices displayed low values overall, with the highest values obtained at shallow depth, decreasing to the deepest location sampled. Only M. guilliermondii and P. cf. palitans were detected in the sediments at all depths sampled, and were the most abundant taxa at all sample sites. The most abundant enzymes detected were proteases, followed by invertases, cellulases, lipases, carrageenases, agarases, pectinases and esterases. Four isolates showed good biosurfactant activity, particularly the endemic species A. psychrotrophicus. Twenty-four isolates of P. cf. palitans displayed strong phytotoxic activities against the models Lactuca sativa and Allium schoenoprasum. The cultivable fungi recovered demonstrated good biosynthetic activity in the production of hydrolytic exoenzymes, biosurfactant molecules and metabolites with phytotoxic activity, reinforcing the importance of documenting the taxonomic, ecological and biotechnological properties of fungi present in deep oceanic sediments of the Southern Ocean. [ABSTRACT FROM AUTHOR]

AbstractInterfacial tension (IFT) reduction and emulsification are two important mechanisms of surfactant flooding. However, for light oil reservoirs with different permeabilities, whether which mechanism is more important in improving displacement efficiency remains unclear. In this study, surfactants with strong emulsifying properties and ultralow IFT were screened using an interfacial tensiometer and a self-developed emulsification performance tester. The ability of the two surfactants to improve displacement efficiency was compared through a series of core flooding experiments. Experimental results showed that the surfactant with ultralow IFT did not have strong emulsifying properties. With the decrease in permeability, the oil displacement efficiency improved by emulsification increased first and then decreased, whilst that improved by IFT reduction declined. Moreover, IFT reduction was the dominant mechanism to improve oil displacement efficiency in medium-high and ultralow permeability reservoirs, whilst emulsification was dominant in low permeability reservoirs. The comprehensive utilization of multiple mechanisms and the combination of technologies should be considered when surfactant flooding is used in reservoirs with ultralow permeability. This work advances our current understanding of surfactant flooding and provides a reference for the formulation of plans to enhance oil recovery in light oil reservoirs. [ABSTRACT FROM AUTHOR]

Bone defects are commonly addressed with bone graft substitutes; however, surgical procedures, particularly for open and complex fractures, may pose a risk of infection. As such, a course of antibiotics combined with a drug carrier is often administered to mitigate potential exacerbations. This study involved the preparation and modification of emulsified (Em) crosslinking-gelatin (gel) microspheres (m-Em) to reduce their toxicity. The antibiotic gentamicin was impregnated into gel microspheres (m-EmG), which were incorporated into calcium phosphate bone cement (CPC). The study investigated the effects of m-EmG@CPC on antibacterial activity, mechanical properties, biocompatibility, and proliferation and mineralization of mouse progenitor osteoblasts (D1 cells). The average size of the gel microspheres ranged from 22.5 to 16.1 μm, with no significant difference between the groups (p > 0.05). Most of the oil content within the microspheres was transferred through modification, resulting in reduced cytotoxicity. Furthermore, antibiotic-impregnated m-EmG did not compromise the intrinsic properties of the microspheres and exhibited remarkably antibacterial effects. After combining with CPC (m-EmG@CPC), the microspheres did not significantly hinder the CPC reaction and produced the main product, hydroxyapatite (HA). However, the compressive strength of the largest microsphere content of 0.5 wt.% m-EmG in CPC decreased significantly from 59.8 MPa of CPC alone to 38.7 MPa of 0.5m-EmG@CPC (p < 0.05). The 0.5m-EmG@CPC composite was effective against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in drug release and antibacterial tests. Compared with m-EmG alone, the 0.5m-EmG@CPC composite showed no toxicity to mouse fibroblast cells (L929). Additionally, the proliferation and mineralization of mouse osteoblastic osteoprogenitor cells (D1 cells) did not have a negative impact on the 0.5m-EmG@CPC composite over time in culture compared with CPC alone. Results suggest that the newly developed antibacterial 0.5m-EmG@CPC composite bone cement did not negatively affect the performance of osteoprogenitor cells and could be a new option for bone graft replacement in surgeries. [ABSTRACT FROM AUTHOR]

Waste management in the agri-food industry is an important technological and environmental problem. Slaughterhouse waste is particularly problematic, as it contains significant amounts of proteins and lipids, neither of which constitute a good substrate for methane production. The physical properties of mixtures of fat and polar solvents inhibit the methanogenesis process. The aim of this research was to assess the impact of the addition of fat emulsifiers and biochar on the amount of biogas produced and the level of carbon conversion per unit of waste weight. The assumed goal was achieved based on a laboratory experiment using static methane fermentation, carried out in accordance with the methodology of the DIN 38414/S8 standard. The results of the experiment indicate that the addition of fat emulsifiers increased the biogas yield from slaughterhouse waste from approximately 370 to 430 dm3 per 2 kg dry weight of waste. Each technological variant resulted in an increase in the amount of carbon that was transformed in the methanogenesis process. Although the level of carbon transformation in the methanogenesis process increased by approximately 20% in objects with emulsifier addition, the use of biochar and fat emulsifiers did not change the amount of methane production. Within the assumed system limits, therefore, the use of fat emulsifiers and biochar seems to be pointless. However, the use of the developed technology can improve the efficiency of biogas production by up to 18% and shorten the process by 5 days. Assuming the continuous operation of the biogas plant, the use of the developed technology will increase the efficiency of biogas production from slaughterhouse waste in the long term by over 30% without the need to modify the infrastructure in the biogas plant. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Shenyang Pharmaceutical University is the property of Shenyang Pharmaceutical University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at different ratios. The mixed proteins were subjected to preheating (75 °C, 85 °C, and 95 °C for 5 min) or non-preheating, followed by spray drying or non-spray drying. The solubility of protein mixtures rich in the 7S fraction tended to decrease significantly after heating at 85 °C, while protein mixtures rich in the 11S fraction showed a significant decrease after heating at 95 °C. Surprisingly, the emulsion stability index (ESI) of protein mixtures rich in the 7S fraction significantly improved twofold during processing at 75 °C. This study revealed a negative correlation between the emulsifying ability of soy protein and the 11S/7S ratio. For protein mixtures rich in either the 7S or the 11S fractions, gelling proprieties as well as emulsion activity index (EAI) and ESI showed no significant changes after spray drying; however, surface hydrophobicity was significantly enhanced following heating at 85 °C post-spray drying treatment. These findings provide insights into the alterations in gelling and emulsifying properties during various heating processes, offering great potential for producing soy protein ingredients with enhanced emulsifying ability and gelling property. They also contribute to establishing a theoretical basis for the standardized production of soy protein isolate with specific functional characteristics. [ABSTRACT FROM AUTHOR]

Biosurfactant obtained from microorganisms isolated from different locations presents an alternative source to chemical surfactant, due to its structural and functional similarity, as well as its biodegradability properties. The goal of this work was to isolate biosurfactant-producing bacterial strains in seven sites with oil-contaminated soils, in district Lucknow, Uttar, India. Drop collapse assay, oil displacement method, emulsification activity and haemolytic assay were used to screen the total of 13 distinct colonies obtained from this study. Isolates GAR-1, TP-2, PET-1 & PET-3 were screened and evaluated to be more potent for biosurfactant production. The molecular identification of GAR-1, TP-2, PET-1 & PET-3 isolates were identified by 16S rRNA sequencing and characterized by FT-IR analysis. A total of 13 bacteria were isolated in the oil-contaminated soils, these four strains with high biosurfactantproduction, identified as Bacillus paralicheniformis HRA-IU, B. velezensis NWR-20, Bacillus sp. HUR-IU and P. aeruginosa HUR-IA, respectively. The present study confirms that isolated microorganisms have biosurfactant property and screens the most potent biosurfactant (rhamnolipid) producing strain which is Bacillus sp. HUR-IU. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Petroleum Research & Studies is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study was to compare the characteristics of testosterone polylactic-co-glycolic (PLGA) microspheres prepared by a paddle mixer or microfluidics device. The comparison was conducted by not only in vitro evaluation but also in vivo evaluation which has not been reported up to date. We discovered that, among the steps in microsphere preparation, the solvent removal process strongly impacted drug content, particle size and surface morphology. Spectroscopic measurements suggested that molecular interactions and crystallinity of the drug incorporated in the microspheres differed. For the drug release profile, although both mixer- and microfluidics-prepared samples showed similar sustained release of the incorporated drug for approximately one month in vitro, they exhibited different plasma concentration profiles in vivo. Together, our findings show that the preparation process, especially the solvent removal process, may affect the physicochemical characteristics of testosterone PLGA microspheres, leading to different in vivo performance. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the antimicrobial and antibiofilm activities of ciprofloxacin (CIP) and rifampicin (RMP) loaded on a calcium alginate (CaAlg) scaffold via electrostatic interaction of CaAlg/antibiotic (s) and chitosan-TPP nanoparticles (Cs-TPP NPs). The identification of the shape and functional groups was carried out using scanning electron microscope (SEM) and Fourier transform infrared (FT-IR) spectroscopy. SEM images show that the nanoparticles are spherical and granular with an average size of about 100–500 nm. FT-IR results revealed bonds that corresponded to the Cs-TPP NPs and CaAlg-antibiotics (CaAlg-CIP, CaAlg-RMP) after the loading process. The tube adherence method (TM) was employed to identify potential biofilm producers. The antibiofilm capacity of Cs/CaAlg-CIP and Cs/CaAlg-RMP as well as free antibiotics was used against clinical strains in a test tube method and the results showed that the use of sub-MICs of nanodrugs (1/2 MIC) inhibited biofilm formation in the tested strains compared to free CIP and RMP (P < 0.05). The potential antimicrobial effects of Cs/CaAlg-CIP and Cs/CaAlg-RMP NPs against clinical strains were also evaluated using the minimum inhibitory concentration (MICs) and a time-dependent killing method. A robust inhibitory effect on bacterial growth was observed even at low concentrations of Cs/CaAlg-CIP and Cs/CaAlg-RMP NPs (CONC 4 and 2 μg.mL─1) compared to free drugs (CIP at 32 and RMP at 8.0 μg.mL─1), (P < 0.05). The kinetics assay indicated that the Cs/CaAlg-CIP and Cs/CaAlg-RMP NPs had faster and lasting antibacterial effects than those of the free drug(s) on the tested strains. This study shows that loading CIP and RMP into CaAlg scaffolds and complexes with chitosan-TPP nanoparticles via the emulsification/internal gelation increases the antimicrobial activity of antibiotics against clinical strains of S. aureus and thus might serve as a novel type of antimicrobial compounds for the treatment of bacterial infections. [ABSTRACT FROM AUTHOR]

Emulsification is one of the main mechanisms of chemical flooding to enhance oil recovery in heavy oil reservoirs. The emulsification of heavy oil in porous media is closely related to reservoir temperature and oil-displacing agent concentration. The relationship between the critical concentration and temperature of the oil-displacing agent required to form oil in water （O/W） emulsions in heavy oil was studied by emulsification experiment. The emulsification and migration rules of crude oil during chemical flooding of heavy oil were studied by using high-temperature and high-pressure microscopic visual oil displacement devices. The results show that a higher temperature in the emulsification experiment indicates that the crude oil is easier to emulsify， and the critical emulsification concentration of the required oil-displacing agent is lower. The critical emulsification concentration decreases by 90% when the temperature increases from 30 °C to 90 °C during the experiment. There are three modes of emulsification of heavy oil in porous media during microscopic oil displacement experiments for chemical flooding of heavy oil： the emulsification mode of heavy oil shows dispersion， migration， and coalescence at the throat in porous media when the concentration of the oil-displacing agent is less than the critical emulsification concentration of the oil-displacing agent required for heavy oil emulsification at this temperature； the emulsification mode of heavy oil indicates emulsification， migration， re-emulsification， and re-migration when the concentration of the oil-displacing agent is greater than the critical emulsification concentration of the oil-displacing agent required for heavy oil emulsification at this temperature； the emulsification mode of heavy oil is manifested as contact， stripping， and migration when the concentration of the oil-displacing agent is much larger than the critical emulsification concentration of the oil-displacing agent required for heavy oil emulsification at this temperature. Therefore， the concentration of the oil-displacing agent should be increased as much as possible to achieve efficient emulsification of heavy oil and improve oil recovery under the premise of controlling the cost when chemical flooding of heavy oil is carried out.

Abstract High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

Abstract Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

A mixed system with a 5:1 ratio of beef myofibrillar protein to type I collagen was prepared to mimic meat broths. The study aimed to determine the combined effects of various NaCl concentrations (0, 0.2 M, 0.4 M, 0.6 M) and heat treatment on solubility, emulsifying properties (EAI, ESI), viscosity, and particle size of the mixed protein system. Mechanistic changes were examined through molecular interactions, intrinsic fluorescence, protein molecular weight, and Raman spectroscopy. The results showed that, without heat treatment, NaCl enhanced solubility, EAI, ESI, emulsion viscosity, and hydrogen bonding. After heating (90 °C, 30 min), elevated 0.4–0.6 M NaCl created an unstable, crowded environment, resulting in protein aggregation and reduced solubility and emulsifying performance. The results indicated that heating at 90 °C with 0.2 M NaCl was beneficial for meat emulsification, providing valuable production guidance for optimizing the formulation of meat products with low salt and high emulsifying properties.

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.

Consumers are concerned about employing green processing technologies and natural ingredients in different manufacturing sectors to achieve a "clean label" standard for products and minimize the hazardous impact of chemical ingredients on human health and the environment. In this study, we investigated the effects of gelatinized starch dispersions (GSDs) prepared from six plant sources (indica and japonica rice, wheat, corn, potatoes, and sweet potatoes) on the formulation and stability of oil-in-water (O/W) emulsions. The effect of gelatinization temperature and time conditions of 85–90 °C for 20 min on the interfacial tension of the two phases was observed. Emulsification was performed using a primary homogenization condition of 10,000 rpm for 5 min, followed by high-pressure homogenization at 100 MPa for five cycles. The effects of higher oil weight fractions (15–25% w/w) and storage stability at different temperatures for four weeks were also evaluated. The interfacial tension of all starch GSDs with soybean oil decreased compared with the interfacial tension between soybean oil and water as a control. The largest interfacial tension reduction was observed for the GSD from indica rice. Microstructural analysis indicated that the GSDs stabilized the O/W emulsion by coating oil droplets. Emulsions formulated using a GSD from indica rice were stable during four weeks of storage with a volume mean diameter (d4,3) of ~1 µm, minimal viscosity change, and a negative ζ-potential. [ABSTRACT FROM AUTHOR]

The residue of emulsified asphalt is its final state when it becomes part of an asphalt mixture. Therefore, the mechanical properties of the residue have a significant impact on the performance of emulsified asphalt mixtures. Dynamic shear rheological tests and fluorescence microscopy were conducted to explore the effects of emulsification and aging on the rheological properties and micro-morphology of emulsified asphalt residue. The results of both the temperature sweep and multiple stress creep recovery tests indicated that the emulsification of the asphalt had different effects on the rheological properties of the base asphalt and the styrene-butadiene-styrene (SBS)-modified asphalt. For the base asphalt, emulsification increases the complex shear modulus by about 5% and reduces irrecoverable creep flexibility by 30%. However, the physical grinding effect of the colloid mill during the emulsification process could destroy the internal spatial network structure of SBS, leading to a reduction in the complex shear modulus by about 5% and a 10% increase in irrecoverable creep flexibility. This phenomenon is similar to the aging of SBS-modified asphalt, which, in turn, leads to a decline in the performance of emulsified SBS-modified asphalt residues. [ABSTRACT FROM AUTHOR]

A growing demand for sustainable, alternative protein sources that are nutrientdense, such asmicroorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides aswell as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry. [ABSTRACT FROM AUTHOR]