Multiple Pickering Emulsions for Functional Materials

Conventional double emulsions, which are emulsions with smaller droplets of a third fluid within the larger drops, are generally stabilized by surfactants. Seifriz et al. first presented the double emulsions in 1925, but detailed studies on multiple emulsions were reported only in the last two decades. It is well known that the main drawbacks associated with traditional emulsions lie in low stability against demulsification, toxicity brought from surfactants and the tough post-processing. However, double emulsions still play critical roles in many areas, such as controlled release, separation, and encapsulation of nutrients and flavours for food additives. Hence, alternative multiple emulsions that can overcome the shortcomings but retain the advantages of conventional multiple emulsions are urgently needed. Multiple Pickering emulsions are desired candidates who can conquer the disadvantages of traditional multiple emulsions. Single Pickering emulsions are intensely studied and well-established systems which are stabilized by solid particles instead of surfactants, offering more stability compared with