High internal phase emulsions - Open Access .click

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High Internal Phase Emulsions: Catastrophic Phase Inversion, Stability, and Triggered Destabilization

Langmuir, 2011
We have investigated the formation, drop sizes, and stability of emulsions prepared by hand shaking in a closed vessel in which the emulsion is in contact with a single type of surface during its formation. The emulsions undergo catastrophic phase inversion from oil-in-water (o/w) to water-in-oil (w/o) as the oil volume fraction is increased.
Dunstan, Timothy S., Fletcher, Paul D.I., Mashinchi, Saeed +2 more
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Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

Biomacromolecules, 2013
Cellulose nanocrystals (CNCs) are rod-like colloidal particles that irreversibly adsorb at the oil-water interface to produce ultrastable emulsions. When the internal phase fraction is increased, these CNCs can produce gel-like oil-in-water high internal phase emulsions (HIPEs) in which more than 90% of the hydrophobic phase is stabilized by less than ...
Capron, Isabelle, Cathala, Bernard
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High internal phase emulsions stabilized by starch nanocrystals

Food Hydrocolloids, 2018
Abstract There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared by sulfuric acid hydrolysis from native waxy maize starch exhibit a great potential to act as ...
Tao Yang +5 more
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High internal phase Pickering emulsions