Effect of NaCl concentration on stability of a polymer–Ag nanocomposite based Pickering emulsion: validation via rheological analysis with varying temperature

Effect of a Natural Surfactant (Fenugreek Seeds) on Emulsification and Mobilization of Paraffins via Pore-Scale Micromodel Experiments

The surface characteristics of minerals have been crucial in predicting the interactions between chemicals, particularly in chemical flooding. Thus, this paper evaluates the viability of natural surfactants derived from agricultural products for oil recovery studies using a micromodel filled with paraffinic oil. The study investigates the interfacial tension, viscosity, microscopic, dilution, and oil mobilization characteristics of the natural surfactants. The experimental setup involves conducting interfacial tension measurements between the surfactant solution and paraffinic oil using the Wilhelmy plate method and was found to be 14.2, 10.92, and 9.8 mN/m. Additionally, viscosity measurements and frequency sweep analysis were performed to assess the rheological properties of the prepared emulsion, which was stabilized using a natural surfactant. Microscopic evaluation depicts that, among the prepared emulsions, n-heptane emulsion seems more stable at both 30 and 90 °C. Moreover, dilution studies were conducted for each emulsion system, and the dilution ratio was varied from 1:5 to 1:1 (emulsion/saline solution). It was found that n-heptane emulsion possesses better stability at higher dilution (until a 3:5 ratio). Oil mobilization studies are conducted using a glass micromodel to simulate reservoir conditions and observe the displacement efficiency of the surfactant solutions. The results indicate that natural surfactants exhibit competitive interfacial tension reduction and viscosity modification properties compared to commercial surfactants. Furthermore, oil mobilization studies demonstrate the effectiveness of natural surfactants in enhancing oil recovery from paraffinic oil reservoirs. These findings suggest the potential of natural surfactants derived from agricultural products as sustainable alternatives for improving the oil recovery efficiency in petroleum reservoirs.

An experimental workflow to assess the applicability of microemulsions for conformance improvement in oil-bearing reservoir

A comprehensive workflow approach is necessary to link multiple experimental tasks and identify microemulsion (ME) formulations with 'optimal' stability, displacement behavior and technical feasibility in the petroleum industry. In this paper, a systematic approach is described with the aid of a case study which involves the formulation of an anionic sodium dodecyl sulfate-based microemulsion. The design of such ME systems requires a proper methodology, substantial laboratory work, and functional assessment from research/industrial viewpoints. The surfactant has been screened in terms of its micellization potential, followed by phase behavior analysis and Winsor classification of prepared microemulsions. The desired composition(s) are characterized via several tools to determine droplet size, morphology, oil/water solubilization potentials and salinity scan results. The suitability of the microemulsion system for conformance improvement technology (CIT) is proposed to be assessed via physicochemical evaluation studies encompassing two attributes: rheology and stability. For a favorable 'conforming' drive, the microemulsion must exhibit phase stability, sufficient injectivity, and moderate-to-high viscosity under shear. Technical assessment by the industry and research team must also include factors related to cost, availability of chemicals, environmental degradation, and reservoir considerations. The article demonstrates a comprehensive all-inclusive workflow methodology to design and formulate surfactant-stabilized microemulsions via case study analysis for application in CIT. This represents a sound approach to identifying efficient, cost-effective injection fluid systems and provides a framework to identify useful parameters for ME formulation design and employ the proposed (effective) strategy for conformance control.

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.

Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

In this work, the ZEIN-HTCC nanoparticles formed by zein and N-(2-hydroxy)propyl-3-trimethylammonium chitosan chloride (HTCC) were used as stabilizers to prepare oil-in-water (O/W) Pickering emulsions. The preparation conditions including shearing time, volume fraction of corn oil, mass ratio of ZEIN:HTCC and total concentration of ZEIN-HTCC of emulsions were optimized by measuring the droplet size, zeta potential, PDI and surface tension of emulsions. The ZEIN-HTCC emulsions are stable at the pH range of 4-9 and in the low salt ion concentrations up to 0.2 mol L^-1, and can keep stable up to 21 d during low temperature storage. Fourier transform infrared spectroscopy (FTIR), the confocal laser scanning microscope (CLSM) and scanning electron microscopy (SEM) were used to analyze the interaction between emulsion components, revealing that zein and HTCC form a composite layer by flocculation to adsorb on the surface of oil droplets, thus preventing emulsion droplets from aggregation. This novel, long-term stable, surfactant-free, and edible zein-based Pickering emulsion could be used as potential carriers for lipophilic nutrients delivery.