Results 181 to 190 of about 138,309 (221)
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Aggregation in Pickering emulsions

Colloid & Polymer Science, 1999
For the first time, the particle distribution and aggregation in Pickering emulsions were made visible by transmission X-ray microscopy. Oil/water emulsions were stabilized by heterocoagulates of a clay mineral and magnesium aluminum hydroxide. Stability is optimum when the particles surround the oil droplets and also assemble to form a network ...
J. Thieme, S. Abend, G. Lagaly
openaire   +1 more source

Aging mechanism in model Pickering emulsion

Soft Matter, 2016
We study the stability of a model Pickering emulsion system using fluorinated oil and functionalized silica nanoparticles.
Sarah, Fouilloux   +3 more
openaire   +2 more sources

A reinforced Pickering emulsion for cascade reactions

Chemical Communications, 2018
Based on an interfacial sol–gel process, a novel reinforced Pickering emulsion has been developed successfully for one-pot cascade reactions involving incompatible catalysts.
Nan Xue   +3 more
openaire   +2 more sources

Pickering emulsions stabilized by charged nanoparticles

Soft Matter, 2016
The stabilization of o/w Pickering emulsions in cases of weak adsorption of solid particles at the surface of oil droplets is addressed. Though the adsorption is usually very strong and irreversible when partial wetting conditions are fulfilled, electrostatic repulsions between charged solid particles act against the adsorption.
Laure, Ridel   +4 more
openaire   +2 more sources

Multiple Pickering Emulsions Stabilized by Microbowls

Langmuir, 2011
Some researchers have focused on the adsorption of solid particles at fluid-fluid interfaces and prepared emulsions and foams called "Pickering emulsions/foams". However, while several reports exist on simple spherical emulsions, few reports are available on the formation of more complex structures.
Yoshimune, Nonomura   +2 more
openaire   +2 more sources

Pickering emulsions in foods - opportunities and limitations

Critical Reviews in Food Science and Nutrition, 2017
In order to critically discuss the potential of Pickering-type emulsions in food applications this review provides the theoretical background of the stabilizing mechanisms, the resulting requirements for particles to stabilize these systems and the limitations resulting from these fundamental considerations.
Christina, Linke, Stephan, Drusch
openaire   +2 more sources

Optimizing organoclay stabilized Pickering emulsions

Journal of Colloid and Interface Science, 2011
Oil-in-water emulsions were prepared using montmorillonite clay platelets, pre-treated with quaternary amine surfactants. In previous work, cetyl trimethylammonium bromide (CTAB) has been used. In this study, two more hydrophilic quaternary amine surfactants, Berol R648 and Ethoquad C/12, were used and formed Pickering emulsions, which were more stable
Cui, Yannan   +2 more
openaire   +3 more sources

Doubly pH-Responsive Pickering Emulsion

Langmuir, 2008
A pH-responsive Pickering emulsion has been designed on the basis of commercially available alumina-coated silica nanoparticles (Ludox CL silica particles) and potassium hydrogen phthalate (KHP). KHP was found to bind to cationic particle surfaces at pH values between 3.5 and 5.5, enabling the resulting surface-active particles to stabilize emulsions ...
Jian, Li, Harald D H, Stöver
openaire   +2 more sources

PICKERING EMULSIONS

Journal of the Japan Society of Colour Material, 2016
LAURIANE ALISON   +5 more
openaire   +3 more sources

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