Polylactic acid (PLA)/cellulose nanocrystal (CNC) composite foams have attracted much attention due to their biodegradability and potential replace petroleum-based foams. However, the dispersion of (unmodified) CNCs in PLA remains challenging. Here, we used Pickering emulsion templating method unmodified stabilize microspheres prepare a concentrated masterbatch. This masterbatch was conventiona...

The aim of this paper is to review the key findings about how particle-stabilised (or Pickering) emulsions respond to stress and break down. Over the last ten years, new insights have been gained into how particles attached to droplet (and bubble) surfaces alter the destabilisation mechanisms in emulsions. The conditions under which chemical demulsifiers displace, or detach, particles from the ...

Quaternized (QC) and cross-linked/quaternized (CQC) cellulose hydrogels were prepared by cross-linking native cellulose with epichlorohydrin (ECH), with subsequent grafting of glycidyl trimethyl ammonium chloride (GTMAC). Materials characterization via carbon, hydrogen and nitrogen (CHN) analysis, thermogravimetric analysis (TGA), and Fourier transform infrared (FTIR)/13C solid state NMR spectr...

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...

Colloidal particles are often used to make Pickering emulsions that are reported to be very stable. Commonly the stabilization is a combined effect of particle adsorbing at the fluid interface and a particle network in the continuous phase; the contribution of each to the overall stability is difficult to assess. We investigate the role of LAPONITE® particles on high internal phase emulsion sta...

Many food emulsions based on oil-in-water (O/W) emulsion such as cream, mayonnaise, dressings, and so were quite important to improve the dish savory. Recently, low-fat products gained some attraction due increasing awareness of people regarding healthy lifestyle. The development water-in-oil-in-water (W/O/W) seemed promising in order reduce oil content whole emulsion. However, stability W/O/W ...

With an extensive application of flooding technologies in oil recovery, traditional emulsion has seen many limits due to its poor stability and easy demulsification. Pursuing a new robust plays fundamental role developing highly effective technology. In this work, novel Pickering with special magnetic nanoparticles Fe 3 O 4 @PDA@Si was designed prepared. To disclose the mechanism from nanoparti...