Dodecenylsuccinic Anhydride Pickering Emulsion Stabilized by Montmorillonite Nanoparticles Modified with Sodium Fluoride

Dodecenylsuccinic Anhydride Pickering Emulsion Stabilized by Montmorillonite Nanoparticles Modified with Sodium Fluoride

Processing convenience and paper-sizing flexibility frequently require the delivery of alkenylsuccinic anhydride oil as emulsion. The shelf life of the oil is achieved kinetically, in most cases via the addition of surfactants such as cationic starch or a synthetic polymer, which are the subject of increasing scrutiny with regard to their environmental impact. The modification of montmorillonit...

Pickering emulsions stabilized by surface-modified Fe3O4 nanoparticles.

Unmodified Fe(3)O(4) nanoparticles do not stabilize Pickering emulsions of a polar oil like butyl butyrate. In order to obtain stable emulsions, the Fe(3)O(4) nanoparticles were modified by either carboxylic acid (RCOOH) or silane coupling agents (RSi(OC(2)H(5))(3)) to increase their hydrophobicity. The influence of such surface modification on the stability of the resultant Pickering emulsions...

Advanced Core-Shell Composite Nanoparticles Through Pickering Emulsion Polymerization

Pickering Emulsion Polymerization of Styrene-co-butyl Acrylate Nanoparticles by Using Cloisite Na+ as Surfactant

Cloisite Na+was used as a solid surfactant (stabilizer) in Pickering emulsion polymerization of styrene-co-butyl acrylate in presence of oil soluble initiator, azobisisobutyronitrile (AIBN) and water soluble initiator, potassium persulfate (KPS). Fourier transform infrared (FTIR) spectrum approved the corporation of Cloisite Na+ layers within the polymer matrix. Effect of clay content was a...

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Starch granules are an interesting stabilizer candidate for food-grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. The starches were from quinoa; rice; maize; waxy varieties of rice, maize, and barley; and high-amylose maize. The starches were studied in their native state, ...