منابع مشابه
Thermodynamically stable pickering emulsions.
We show that under appropriate conditions, mixtures of oil, water, and nanoparticles form thermodynamically stable oil-in-water emulsions with monodisperse droplet diameters in the range of 30-150 nm. This observation challenges current wisdom that so-called Pickering emulsions are at most metastable and points to a new class of mesoscopic equilibrium structures. Thermodynamic stability is demo...
متن کاملAdsorption Dynamics in Pickering Emulsions
We investigate the adsorption dynamics of colloidal particles to a liquid/liquid interface. Such an analysis is important in the formation of Pickering emulsions. Using a free energy formulation that has been used for adsorption of surfactants, we obtain the time evolution of the surface coverage and dynamic surface tension. We estimate the characteristic time for adsorption, and show that it c...
متن کاملEmulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but exhibited exceptional resistance to coalescence. Clear correlations exist between the properties of the microgels in aqueous dispersion and the resul...
متن کاملNon-aqueous Isorefractive Pickering Emulsions
Non-aqueous Pickering emulsions of 16-240 μm diameter have been prepared using diblock copolymer worms with ethylene glycol as the droplet phase and an n-alkane as the continuous phase. Initial studies using n-dodecane resulted in stable emulsions that were significantly less turbid than conventional water-in-oil emulsions. This is attributed to the rather similar refractive indices of the latt...
متن کاملColloidosomes from Peroxidized Pickering Emulsions
A new approach to synthesis of cross-linked colloidosomes (microcapsules with a shell from colloidal particles) was developed on the basis of a peroxidized Pickering emulsion (an emulsion stabilized exclusively by peroxidized colloidal particles). Peroxidized latex particles were employed to ensure formation of Pickering emulsion. Free radical polymerization was used to convert droplets of a pe...
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ژورنال
عنوان ژورنال: Current Opinion in Food Science
سال: 2019
ISSN: 2214-7993
DOI: 10.1016/j.cofs.2019.05.004