Zein-stabilized emulsions by ethanol addition; stability and microstructure

Fluid-bicontinuous emulsions stabilized by colloidal particles

Using controlled spinodal decomposition, we have created a fluid-bicontinuous structure stabilized by colloidal particles. We present confocal microscopy studies of these structures and their variation with kinetic pathway. Our studies reveal a rigid multilayer of colloidal particles jammed at the interface which prevents the liquids demixing for many hours. The arrangement of two-fluid domains...

Bicontinuous emulsions stabilized solely by colloidal particles.

Recent large-scale computer simulations suggest that it may be possible to create a new class of soft solids, called 'bijels', by stabilizing and arresting the bicontinuous interface in a binary liquid demixing via spinodal decomposition using particles that are neutrally wetted by both liquids. The interfacial layer of particles is expected to be semi-permeable; hence, if realized, these new m...

Emulsions stabilized by carbon nanotube-silica nanohybrids.

Emulsions have been stabilized by carbon nanotube-silica nanohybrids. The as-prepared nanotube-silica particles generate water-in-oil (w/o) emulsions, regardless of the water/oil volume ratio used. The emulsion volume fraction was much higher than that obtained with nanotubes only, and it was found to increase with water/oil ratio due to an increasing amount of water retained in the emulsion dr...

Protein-Stabilized Emulsions and Whipped Emulsions: Aggregation and Rheological Aspects

By exploiting the combined gelling and stabilizing properties of the milk protein casein, creamy foam structures can be made by whipping air into a matrix of flocculated protein-coated emulsion droplets. Acidified sodium caseinate-stabilized emulsions based on liquid triglyceride oil give rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all-liquid droplets with...

Coalescence in protein stabilized emulsions