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Dive into the research topics where Serafim Bakalis is active.

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Featured researches published by Serafim Bakalis.


Journal of Colloid and Interface Science | 2018

The impact of N,N-dimethyldodecylamine N-oxide (DDAO) concentration on the crystallisation of sodium dodecyl sulfate (SDS) systems and the resulting changes to crystal structure, shape and the kinetics of crystal growth

Emily Summerton; Martin J. Hollamby; Georgina Zimbitas; Tim Snow; Andrew J. Smith; Jens Sommertune; Jean-Luc Philippe Bettiol; Christopher Stephen Jones; Melanie M. Britton; Serafim Bakalis

HYPOTHESIS At low temperatures stability issues arise in commercial detergent products when surfactant crystallisation occurs, a process which is not currently well-understood. An understanding of the phase transition can be obtained using a simple binary SDS (sodium dodecyl sulfate) + DDAO (N,N-dimethyldodecylamine N-oxide) aqueous system. It expected that the crystallisation temperature of an SDS system can be lowered with addition of DDAO, thus providing a route to improve detergent stability. EXPERIMENTS Detergent systems are typically comprised of anionic surfactants, non-ionic surfactants and water. This study explores the crystallisation of a three component system consisting of sodium dodecyl sulfate (SDS), N,N-dimethyldodecylamine N-oxide (DDAO), and water using wide-angle X-ray scattering (WAXS), differential scanning calorimetry (DSC) and confocal Raman microscopy. FINDINGS The presence of DDAO lowered the crystallisation temperature of a 20 wt% SDS system. For all aqueous mixtures of SDS + DDAO at low temperatures, SDS hydrated crystals, SDS.1/2H2O or SDS·H2O, formed. SDS hydrates comprising of layers of SDS separated by water layers. DDAO tended to reside in the vicinity of these SDS crystals. In the absence of DDAO an additional intermediary hydrate structure, SDS.1/8H2O, formed whereas for mixed SDS + DDAO systems no such structure was detected during crystallisation.


Journal of the Royal Society Interface | 2018

Fabrication of optimized skin biomimics for improved interfacial retention of cosmetic emulsions

Georgios Gkotsis; Jonathan James Stanley Rickard; Anju Deepali Massey Brooker; Serafim Bakalis; Liam M. Grover; Pola Goldberg Oppenheimer

Retention of hydrophobic active agents on human skin following the use of skin-care formulations is an important indication of the performance of the deposited product. We have developed a novel system which replicates the interaction between human skin and a cosmetic emulsion to systematically establish and characterize the key parameters driving the retention process at the interface. This included a comprehensive study of the skins biology and physical properties which influenced the process, the fabrication of advanced, improved skin biomimics, the formulation of a cosmetic model-system emulsion, comprising a hydrophobic active agent i.e. petrolatum, commonly used in cosmetic products, the development of a dedicated and highly consistent deposition rig with a corresponding cleaning set-up and the systematic characterization of retention processes on the developed mimics. This study further explores the interplay of petrolatum with skin biomimics and studies the mechanisms that give rise to improved interfacial retention. Petrolatum has been found to create an occlusive layer on the skin mimic, displaying high coverage from emulsion formulations. The large particle size emulsions yielded improved retention on the developed skin biomimics due to the microstructure of the emulsion and the counter effect of the surfactant.


Food Hydrocolloids | 2014

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

O. Gouseti; Mónica R. Jaime-Fonseca; P.J. Fryer; C. Mills; M.S.J. Wickham; Serafim Bakalis


Chemical Engineering Journal | 2015

Positron Emission Particle Tracking (PEPT) for the analysis of water motion in a domestic dishwasher

R. Pérez-Mohedano; N. Letzelter; C. Amador; C.T. VanderRoest; Serafim Bakalis


Journal of Food Engineering | 2015

A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds

B.R. Corrochano; J.R. Melrose; A.C. Bentley; P.J. Fryer; Serafim Bakalis


Journal of Food Engineering | 2016

Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests

R. Pérez-Mohedano; N. Letzelter; Serafim Bakalis


Food and Bioproducts Processing | 2015

Development of a swelling-removal model for the scanning fluid dynamic gauge

R. Pérez-Mohedano; N. Letzelter; Serafim Bakalis


Food Hydrocolloids | 2018

Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems

N. Malik; O. Gouseti; Serafim Bakalis


Aiche Journal | 2018

Modeling the deposition of fluorescent whitening agents on cotton fabrics

Laura Bueno; Carlos Amador; Serafim Bakalis


Current opinion in food science | 2017

Advances in control of food mixing operations

P.J. Cullen; Serafim Bakalis; Carl Sullivan

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P.J. Fryer

University of Birmingham

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O. Gouseti

University of Birmingham

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C. Mills

Manchester Academic Health Science Centre

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