Emulsion Size Research Articles

Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion

The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.

Nanoencapsulation of crocin in double-layer emulsions for improved stability and enhanced efficacy against depression.

On average, depression affects 7.7% of the population aged 15 and older. One of the types of medicinal plants used to treat depression is saffron, which is uplifting and relieves sadness. Crocin as a bioactive compound is effective against depression, but it is sensitive to temperature, pH, and oxygen, and its efficiency decreases. Nanoencapsulation of crocin using double-layer emulsions is a method to increase the stability of this compound. Surfactant ratio (50% to 200%), stirrer speed (500 and 1000 rpm), and stirring time (45, 90, and 135 min) were used as variables of primary emulsion production. The optimum ratio of surfactant to aqueous phase was 100%, and in all microemulsions, viscosity increased with increasing surfactant ratio. A high-pressure homogenization method was used to make the secondary emulsion (double-layer emulsions), and soy protein concentrate (SPC), Gum Arabic (GA), and Pectin (P) at two levels of 5 and 10% were used to increase the stability. All treatments evaluated using Duncan's test at a significance level of 5%. Double-layer emulsions stabilized with pectin showed the highest viscosity and the lowest release of crocin in simulated stomach and intestine conditions. The use of the cellular automata model to investigate the release of crocin showed that this model could simulate the effects of crocin concentration, polymer concentration, and the droplet size of double-layer emulsions with 93-99% confidence to predict the release in double-layer emulsions. Then the double-layer emulsions added to the chocolate, and the chocolate containing the double-layer emulsions compared with the control sample in terms of sensory properties and had a higher score than the control sample.

Effect of composition of emulsifier blends on aerated emulsions: Stability, thermodynamic, interfacial behavior and aeration properties

In this study, we investigated the effect of emulsifier blends with different structures and lipophilic-hydrophilic balance (HLB) on the interfacial composition and crystallization behavior, as well as on the aeration properties of emulsions. The droplet size, physical stability, rheological properties, and partial aggregation rate of the quiescent emulsions were determined. Further, the interfacial protein content, interfacial tension, interfacial rheological properties, and thermodynamic properties were analyzed, and the aeration and texture of the foams were recorded. First, there was a significant difference in emulsion droplet size after compounding with glyceryl monostearate (GM) even though sucrose ester S-1570 (SE) and polysorbate 80 (TW) had the same HLB (p < 0.05), but sorbitan monooleate 80 (SP)-TW performed consistently with GM-TW, having the smallest particle size. Secondly, the addition of GM-SE changed the thermodynamic properties and significantly increased the crystallization temperature of fat (15.79 °C), but had no significant effect on the aeration process. In addition, although GM-SE resulted in emulsions with the lowest interfacial tension, the fat globule surface exhibited viscous behavior (E' < E″) and the worst physical stability of the emulsion, while triglycerol monostearate (TMS)-TW balanced the interfacial tension and strength giving good performance in both emulsion stability and aeration characteristics. In general, the design of compounding emulsifiers should pay more attention to the structural of the emulsifier. These results provide an interesting point of departure for further development of compounding emulsifiers for different needs.

Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein.

Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed. Results indicated that it has shear-thinning properties. The apparent viscosity, yield stress, Elastic modulus (G') and gel strength increased with the increased XG addition, while the size of emulsion decreased. XG incorporation improved the 3D printing performance with desired self-supporting capability and printing precision if its concentration reached 2.0% (w/v). This study provides ideas for the application of Hypsizygus marmoreus by-products protein in stabilizing PEG used for 3D printing, which has a potential to replace traditional hydrogenated cream for cake decoration.

Investigation of microflow mechanisms and emulsion size distribution in porous media

Crude oil in underground porous media can be emulsified by surfactants, which can lead to improved oil recovery. However, there have been limited investigations revealing the interactions between emulsions and grains and comparing the influence of different factors on the distribution of emulsions in porous media at the pore scale. In this study, a solution containing surfactant was injected into an oil-saturated microchip with heterogeneous pore geometries. A series of tests were conducted by varying the injection rate, surfactant concentration, oil viscosity, and displacing phase viscosity. Qualitative analysis of flow mechanisms and quantitative analysis of the distribution of emulsions were performed through pore-scale snapshots. The results demonstrate that emulsions undergo deformation, breakup, and retention in porous media. Furthermore, new micro-interactions between emulsion droplets and grains are discovered, including the impact effect, cutting effect, and the synergy of both effects. A high flow rate of the displacing phase promotes the formation of more and smaller emulsions, while a low flow rate encourages flow diversion. An increase in oil viscosity and a decrease in surfactant concentration are not conducive to the formation of emulsions. However, an increase in the displacing phase viscosity promotes the formation of emulsions and flow diversion. The experiments provide detailed insights into the flow behaviors of emulsions at pore scale and offer valuable information for surfactant flooding.

Development and In vitro characterization of submicron emulsion gel of Tenoxicam

The study was conducted to prepare the submicron emulsion gel of tenoxicam to improve the drug loading and permeation of the drug through the skin. The emulsion was prepared using hot homogenization and ultrasonification method. Further sonification was done to obtain the desired size of emulsion. Then by adjusting the concentration of carbopol 947 as 1%, 1.5%, and 2%, the gel was produced from prepared emulsion. The prepared emulgel was evaluated for its pH, viscosity, drug loading, and In vitro drug release studies. The appearance, phase separation, drug entrapment, and globule size of each produced formulation was also evaluated. All submicron emulsion made were consistent, homogenous, and free from phase separation and drug precipitation.

Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions.

Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)-stabilized oil-in-water emulsion. The highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw ) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g-1 ) of LPI might be associated with its relatively high protein solubility and more low-Mw subunits (Mw < 35 kDa). The effects of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG-stabilized emulsions with ϕ values of 0.6-0.8 showed the highest stability during a 14-day storage period. This study developed a promising plant-based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry.

Mechanistic fouling study of Hybrid imidazolium-based ionic liquid membrane during emulsified oil removal from oily wastewater; oil type effect

To overcome the strict discharge effluent regulations of oily wastewater, the treatment with membranes has a good perspective. In this work, [C12mim][Cl] ionic liquid was induced into the polyether sulfone membrane to improve membrane hydrophilicity and anti-fouling resistance. To reveal the membrane fouling type, the permeate flux of the membrane was modeled according to Hermia's equations and combined equations driven from four main fouling mechanisms equation. In addition, to develop a proper interpretation and fully new insights mechanisms, the elemental and topographical analyses, and chemical surface characterizations using FESEM, EDS MAPPING, AFM, FESEM, Zeta analyses, and contact angle and interfacial tension measurements were performed on the four different oily wastewaters and the membrane. So, the impact of interfacial tension, wettability, mean particle size, particle size distribution (polydispersity index), zeta potential, acidic and basic nature of oil, and the properties of polar fractions of oil including the asphaltene and resin concentrations and their weight percent of polar heteroatoms were thoroughly examined. The results revealed a reduction in permeate flux as the API gravity was reduced due to the particle size of the oily wastewater emulsion increased. Consequently, the wettability of the membrane altered towards a more oil-wet state leading to a reduction in the roughness of the membrane surface. The attachment and cover of the surface mainly by the acidic component of the oil with a higher affinity to attach the oxygen element of the membrane were proposed as the dominant mechanism of cake layer fouling.

Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation.

The purpose of this study was to develop a composite film composed of eugenol Pickering emulsion and pullulan-gelatin, and to evaluate its preservation effect on chilled beef. The prepared composite film was comprehensively evaluated in terms of the stability of emulsion, the physical properties of the film, and an analysis of freshness preservation for chilled beef. The emulsion size (296.0 ± 10.2 nm), polydispersity index (0.457 ± 0.039), and potential (20.1 ± 0.9 mV) proved the success of emulsion. At the same time, the films displayed good mechanical and barrier properties. The index of beef preservation also indicated that eugenol was a better active ingredient than clove essence oil, which led to the rise of potential of hydrogen, chroma and water content, and effectively inhibited microbial propagation, protein degradation and lipid oxidation. These results suggest that the prepared composites can be used as promising materials for chilled beef preservation.

From emulsion to gel: Self-assembly behavior of ionic liquid surfactants in the water–oil interface

Oleic acid (OA), behenic acid (BA) and N, N-dimethylcyclohexylamine (DMCHA) are used to synthesize two ionic liquid surfactants (ILSs, D-OA and D-BA) by acid-base reaction. ILSs greatly reduce the surface tension of water, and the critical micelle concentrations (CMC) are 5.86 × 10-4 mol/L and 2.57 × 10-6 mol/L, respectively. Different concentrations of D-OA can form a stable emulsion between water and oil, and the droplet size of emulsion with 3 wt% D-OA is mainly concentrated in 3 ∼ 6 μm, while D-BA is difficult to form a stable emulsion. ILSs with concentration greater than 4 wt% can form interfacial gels at the interface of water and oil, and the interfacial gel is analyzed by Polarizing Microscope (POM), Small Angle X-ray Scattering (SAXS), and Scanning Electron Microscope (SEM), confirming it as a layered liquid crystal, and the interlayer spacing is 120.83 Å, indicating that the interlayer contains a large amount of water and oil. Rheological behavior verifies its layered structure with low stability. The interfacial gel can support water for 2,000 times of ILSs weight for about 20 days, verifying its static loading capacity can reach 3.98 × 104 Pa/m2. The interfacial gel also has a certain temperature response with losing the adhesion and stability at high temperature and recovering the illiquidity at low temperature. Salt makes the interfacial gel compressed and its stability reduced. The ILSs realize the transformation from emulsion to gel by self-assembly behavior, that is, the low-concentration ILSs in water are as a single ion or low-dispersed micelle and oil is dissolved into water to form an emulsion, while the high-concentration ILSs are formed wormlike micelles through self-assembly, with oil and water being dissolved to form an interfacial gel to be used as oil–water partitions or channels.

Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization

The cold-set gels of oil-in-water emulsions stabilized by mixtures of whey protein isolate (WPI) and pea protein isolate (PPI) with mass ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were investigated to evaluate the possibility of pea protein to replace milk protein. Particle size and surface charge of emulsions increased and decreased with raised PPI content, respectively. The redness and yellowness of emulsion gels were strengthened with elevated pea protein percentage and independent of calcium concentration applied. Considerable differences in water holding capacity were observed between samples with different mixed proteins and high percentage of pea protein gave better water retaining ability. Gradual decreases in hardness and chewiness of emulsion gels were observed at three calcium levels with the increased PPI proportion. FT-IR spectra indicated no new covalent bonds were generated between samples with different whey and pea protein mass ratios. As PPI concentration elevated, the network structure of emulsion gels gradually became loose and disordered. The established cold-set calcium-induced whey/pea protein composite gels may have the potential to be utilized as a new material to encapsulate and deliver environment sensitive bio-active substances.

Preparation and characterization of a self-matting waterborne polyurethane with antibacterial function

Self-matting waterborne polyurethane (WPU) with rough surface is often accompanied by poor antibacterial property, which greatly limits its service life. Here, a gemini quaternary ammonium (GQM) with hydrophilic and antimicrobial properties was designed and synthesized. 1,3,5-tris (2-hydroxyethyl) hexahydro-1,3,5-Triazine (TNO) was used as a crosslinking agent, and GQM was selected as chain extender to prepare antibacterial and self-matting WPU resin. The effects of TNO and GQM on the morphology, particle size, gloss, antibacterial rate, and hydrophilicity of WPU were investigated. The results showed that the introduction of TNO and GQM significantly enhanced the self-matting effect and antibacterial activity of WPU. When the contents of TNO and GQM were 1.2 wt% and 4 wt%, the average particle size of emulsion was 6.53 μm, the gloss of coating was 11.05 GU. It is also significant to be noted that the antibacterial rates of S. aureus and E. coli were 95.69 % and 95.18 %, respectively. This prepared WPU was endowed with self-matting and antibacterial properties simultaneously. This finding can provide a novel insight into the research of antibacterial polymers and antiglare coatings.

Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH.

Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the physicochemical properties of peony oil body (POB) emulsions. POBs were extracted from raw peony milk at pH 4.0, 5.0, 6.0, and 7.0 (named pH 4.0-, 5.0-, 6.0-, and 7.0-POBs). All POBs contained extrinsic proteins and oleosins. The extrinsic proteins of pH 4.0- and pH 5.0-POB were 23 kDa and 38 kDa glycoproteins, the unknown proteins were 48 kDa and 60 kDa, while the 48 kDa and 38 kDa proteins were completely removed under the extraction condition of pH 6.0 and 7.0. The percentage of extrinsic proteins gradually decreased from 78.4% at pH 4.0-POB to 33.88% at pH 7.0-POB, while oleosin contents increased. The particle size and zeta potential of the POB emulsions decreased, whereas the oxidative stability, storage stability, and pI increased with the increasing extraction pH. QS (0.05~0.3%) increased the negative charges of all the POB emulsions, and 0.1% QS significantly improved the dispersion, storage, and the oxidative stability of the POB emulsions. This study provides guidance for selecting the proper conditions for the aqueous extraction of POBs and improving the stability of OB emulsions.

Antimicrobial activity and stability of Satureja khuzestanica essential oil pickering emulsions stabilized by starch nanocrystals and bacterial cellulose nanofibers

Pickering emulsions containing Satureja khuzestanica essential oil (SKEO) (O/W, 30:70) were produced by starch nanocrystals (SNCs) and bacterial cellulose nanofibers (B-CNF) as stabilizers. Heat acid hydrolysis method using different volumes of hydrochloric acid (0.8, 1.6 and 2 mL) was used to prepare SNCs from octenyl succinic anhydride starch. Characterization of SNCs by FT-IR and XRD revealed a lower increase in crystallinity by increasing acidity of hydrolysis solution. SEM results showed platelet-like fused nanocrystals with numerous surface pores after acid hydrolysis. Droplet size and absolute ζ-potential of SKEO emulsions stabilized by each of the SNCs (SNC-0.8, SNC-1.6 and SNC-2) and different B-CNF concentrations (0, 2, 4 and 8%) were evaluated. Results showed a downward and an upward trend from SNC-0.8 to SNC-2 and 0% B-CNF to 8% B-CNF, respectively. The viscosity of emulsions stabilized by combination of SNCs and B-CNF was higher than those without B-CNF. Besides, SNCs with higher degree of acid hydrolysis produced Pickering emulsions with lower viscosity. No significant changes were observed in the antimicrobial activity of SKEO emulsions stabilized with and without B-CNF against Staphylococcus aureus and Salmonella enterica in disk diffusion test, indicating that addition of B-CNF has no effect on antimicrobial properties. However, highest antibiofilm activity against mentioned bacteria was observed in emulsions stabilized by SNC-0.8. This study correlated the preparation method of SNCs and B-CNF addition on physical and antimicrobial properties of SKEO emulsions which could be used as safe and food grade systems for the delivery of EOs in the food industry.

Effect of starch type on the physicochemical and emulsifying properties of amorphous starch–whey protein isolate mixtures

Starch from several plant sources, namely Japonica rice starch (JRS), waxy rice starch (WRS), corn starch (CS), wheat starch (WS), pea starch (PeS), potato starch (PtS), and tapioca starch (TS), were separately pasted into amorphous mixtures with whey protein isolate (WPI). The physicochemical and emulsifying properties of the seven amorphous starch–WPI mixtures were characterized. Each starch–WPI mixture showed a lower fluorescence intensity than that of WPI alone. The mixtures containing PtS, PeS, CS, and WS, which have higher amylose content, had lower fluorescence intensities than the other mixtures. The PeS-, CS-, and WS-WPI mixtures had lower zeta-potentials and larger particle sizes, contained remnants of starch granules, and exhibited a low paste viscosity. The droplet sizes of emulsions stabilized with the amorphous starch–WPI mixtures ranged from 2.82 to 7.04 μm. The emulsions stabilized with either PtS-, PeS-, CS-, or WS-WPI mixtures had smaller droplet sizes and higher storage modulus (G′) values and showed no creaming after storage for 30 d, whereas severe creaming occurred in the emulsions containing WRS-, TS-, or JRS-WPI mixtures. Microscopic imaging revealed that the mixtures-stabilized emulsions were composed of WPI-adsorbed spherical droplets with starch in the continuous phase.

Encapsulation of olive leaf extract using double emulsion method

Olive leaves are obtained as a waste product of the olive industry. Biophenols, abundantly found in olive leaves, are susceptible to heat, light, and oxidizing agents, which necessitates encapsulation to increase their bioavailability. In this study, the double emulsion method was preferred due to its protective effect on the active substance and the control over its release. The effects of different pea flour concentrations (15%, 20%, and 25%) used in outer aqueous phase of double emulsion and homogenization methods [high-speed homogenization (HSH) and ultrasonication (US)] on emulsion properties were investigated. The particle size, rheology, encapsulation efficiency, stability, optical images, and release behavior of the emulsions were determined. As hypothesized, flours acted as emulsifiers in the outer aqueous phase to increase the stability of emulsions. It was observed that the stability of emulsions was correlated with the viscosity and particle size. Increasing pea flour concentration from 15% to 25% resulted in a 25% and 30% increase in the stability of double emulsions prepared with HSH and US, respectively. The higher stability of emulsions prepared with 25% was due to their higher viscosity and smaller particle size. Samples were found to have shear-thinning behavior. Moreover, emulsions stored at 20 °C showed faster degradation compared to 4 °C. US treatment did not decrease the average particle size of emulsions. Average encapsulation efficiency for double emulsions prepared with HSH and US was 88.3% and 85.9%, respectively. As a result, pea flours could be used to encapsulate olive leaf extract successfully with high encapsulation efficiencies by using the double emulsion method.

Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model

Hemp seed protein (HSP) stabilized emulsion was subjected to dynamic high-pressure microfluidization (DHPM). Gum Arabic (GA) was added to the emulsion system to prepare HSP-GA bilayer emulsion, which improved the stability of hemp seed oil (HSO). Under the DHPM treatment at 120 MPa, the particle size of HSP-GA bilayer emulsion was 260.02 nm and the zeta potential was − 25.9 mV. The interfacial adsorbed protein of the DHPM-treated emulsion increased to 37.35%. And the viscosity, the storage modulus (G'), and loss modulus (G") were increased. The HSP-GA emulsion under 120 MPa was selected to develop an oxidation kinetic model to obtain equation c=e10.56086e−3659.66658T*t+0.72, which was used to predict the POV variation of HSO within the bilayer emulsion system. The CBD retention rate was 93.54% during storage for 20 days. It can be concluded that the effective encapsulation of DHPM treatment and bilayer emulsion system is beneficial to broaden the application of hemp seeds in processing industry.

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin.

The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0.5%, 1.0%, 2.0%, and 4.0%) on the stability and properties of W/O emulsions was mainly investigated. Results showed that the obtained emulsions still belonged to W/O emulsions after adding gelatin to the aqueous phase. As the gelatin concentration increased (0~4.0%), the interfacial tension decreased, which is conducive to promoting the interface adsorption of polyglycerol polyricinoleate (PGPR). Furthermore, introducing gelatin also improved the water-holding capacity (WHC) (33.50~6.32%) and viscosity of W/O emulsions and reduced the droplet size (37.47~8.75 μm) of emulsions. The enhanced interfacial adsorption and aqueous gelation induced by gelatin addition promoted the formation of a tight overall emulsion network structure by the interaction between the interfacial adsorbed PGPR, as well as PGPR and gelatin in the aqueous phase. The enhancement of the overall network effectively improved the storage stability (35 d), thermal stability (20 min, 80 °C), and freeze-thaw stability (10 cycles) of emulsions, especially at 4.0% gelatin concentration. Hence, this study can provide guidance for the improvement and regulation of the stabilities of W/O emulsions.

Synthesis of bio‐based modified amphoteric acrylate epoxy emulsion surface sizing agent via RAFT polymerization

AbstractThe synthesis of bio‐based modified amphoteric epoxy modified acrylate sizing emulsion based on reversible addition fragmentation chain transfer (RAFT) polymerization and its application in paper sizing were studied. A macromolecular chain transfer agent for RAFT polymerization was synthesized by the esterification of epoxy resin E‐51 with RAFT agent to eliminate the active groups on RAFT agent. Amphoteric polymer emulsifiers with good emulsification and dispersion effects in acidic and alkaline media were successfully prepared by RAFT polymerization. After neutralization, other monomers were polymerized to access cationic sizing emulsion (acid neutralization) and anionic sizing emulsion (alkali neutralization). The effects of bio‐based monomer content, hydrophilic monomer dimethylaminoethyl methacrylate (DM) content and degree of quaternization on the properties of sizing emulsion and sizing paper were further explored. In addition to the particle size and polymer dispersion index (PDI) of latex particles in different experimental groups, the water resistance, folding resistance, bursting strength, tensile strength and surface roughness of sized paper were analyzed and evaluated. Based on these results, a better sizing emulsion formulation was established. It was confirmed that the addition of bio‐based monomers can improve the sizing performance of paper.

Factors and Kinetics Related to the Formation of Heavy Oil-in-Water Emulsions

Oil-in-water emulsions provide an essential contribution to enhanced oil recovery by acting as oil displacement and conformance control systems. However, the dominant factors affecting their emulsification and kinetics are unclear. The emulsification rate is usually defined in terms of changes in the torque, conductivity, or particle size over time, which results in inaccurately calculated emulsified oil amounts. Therefore, the effects of temperature, pH, and NaCl concentration on the emulsified mass and droplet sizes of aqueous emulsions of Jin8-7 and Chen373 oil with octadecyl amine ethoxylate ether as an emulsifier were investigated. The results showed that the formation of oil-in-water emulsions of Jin8-7 and Chen373 under different conditions occurred via a two-stage mechanism: rapid emulsification and emulsion maturation. The emulsified oil mass rapidly increased during the rapid emulsification period and plateaued during the emulsion maturation period. This indicates that the emulsified oil mass largely depended on the short rapid emulsification period. It was also found that increasing the temperature and pH were more conducive to the emulsification of Chen373 oil with a high viscosity and high asphaltene content. The optimal NaCl concentration was determined to be 2% and 4% for Chen373 and Jin8-7 oil, respectively, based on the emulsification mass during the rapid emulsification period. The droplet size decreased first and then increased during the emulsification process under most experimental conditions. A second-order kinetics model for emulsification was proposed, in which the evolution of emulsified oil mass calculated with time agreed with the experimentally measured values. This study can provide theoretical guidance for the implementation of chemical cold production of heavy oil in oilfields.