Protein nanocage-stabilized Pickering emulsions

Nanocellulose-stabilized Pickering emulsions and their applications

Pickering emulsion, which is an emulsion stabilized by solid particles, offers a wide range of potential applications because it generally provides a more stable system than surfactant-stabilized emulsion. Among various solid stabilizers, nanocellulose may open up new opportunities for future Pickering emulsions owing to its unique nanosizes, amphiphilicity, and other favorable properties (e.g....

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...

Coalescence in protein stabilized emulsions

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...

Adsorption 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...