Rheological properties and stability of Pickering emulsions stabilized with differently charged particles

被引:5
|
作者
Benyaya, Mathis [1 ]
Bolzinger, Marie -Alexandrine [1 ]
Chevalier, Yves [1 ]
Bordes, Claire [1 ]
机构
[1] Univ Claude Bernard Lyon 1, Lab Automat Genie Proc & Genie Pharmaceut LAGEPP, CNRS, UMR 5007, 43 bd 11 Novembre 1918, F-69622 Villeurbanne, France
关键词
Pickering emulsions; Rheology; Coalescence; Formulation; Stability; PHARMACEUTICAL EMULSIONS; COALESCENCE; NANOPARTICLES; SIZE; MICROSTRUCTURE; ADSORPTION;
D O I
10.1016/j.colsurfa.2024.133514
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The formulation of Pickering emulsions is a major challenge in many industrial areas. The impact of the formulation of o/w Pickering emulsions on their stability and rheological properties is addressed, with emphasis given on the influence of the types of solid particles ensuring droplet stabilization. Three differently charged polymer microparticles (neutral, anionic and cationic) are used alone or as their binary mixtures to investigate the influence of the particles charges on the rheological behavior and stability of concentrated o/w emulsions, together with the possible synergies with mixed particles. The morphology and the coverage of the droplets by particles are two important factors influencing both the rheological properties and the stability of the emulsions. The benefits of using a charge-stoichiometric mixture of anionic and cationic particles as emulsifiers to efficiently prevent the destabilization mechanisms are also highlighted.
引用
收藏
页数:11
相关论文
共 50 条
  • [31] Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
    Yan, Xiaojia
    Ma, Cuicui
    Cui, Fengzhan
    McClements, David Julian
    Liu, Xuebo
    Liu, Fuguo
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 103 (103) : 293 - 303
  • [32] Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
    Hu, Ya-Qiong
    Yin, Shou-Wei
    Zhu, Jian-Hua
    Qi, Jun-Ru
    Guo, Jian
    Wu, Lei-Yan
    Tang, Chuan-He
    Yang, Xiao-Quan
    FOOD HYDROCOLLOIDS, 2016, 61 : 300 - 310
  • [33] Influence of Interfacial Rheological Properties on Stability of Asphaltene-Stabilized Emulsions
    Nenningsland, Andreas L.
    Simon, Sebastien
    Sjoblom, Johan
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2014, 35 (02) : 231 - 243
  • [34] Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan
    Huang, Guo
    Liu, Guichen
    Xu, Zejian
    Jiang, Lianzhou
    Zhang, Yan
    Sui, Xiaonan
    FOOD HYDROCOLLOIDS, 2023, 142
  • [35] Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
    Song, Shixin
    Li, Yufei
    Zhu, Qiyuan
    Zhang, Xin
    Wang, Yang
    Tao, Li
    Yu, Lei
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 226 : 61 - 71
  • [36] Influence of Emulsification Process on the Properties of Pickering Emulsions Stabilized by Layered Double Hydroxide Particles
    Zhang, Nana
    Zhang, Li
    Sun, Dejun
    LANGMUIR, 2015, 31 (16) : 4619 - 4626
  • [37] Structure, interface properties and curcumin encapsulation of hogskin particles stabilized novel Pickering emulsions
    Lu, Dandan
    Zhang, Furong
    Hui, Fuyi
    Zeng, Xuefeng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 182
  • [38] Pickering Emulsions Stabilized by Binary Mixtures of Colloidal Particles: Synergies between Contrasting Properties
    Liu, Liangdong
    Ngai, To
    LANGMUIR, 2022, 38 (44) : 13322 - 13329
  • [39] Effect of dispersion pH on the formation and stability of Pickering emulsions stabilized by layered double hydroxides particles
    Yang, Fei
    Niu, Quan
    Lan, Qiang
    Sun, Dejun
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2007, 306 (02) : 285 - 295
  • [40] Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
    Xiao, Jie
    Wang, Xiang'an
    Gonzalez, Alejandro J. Perez
    Huang, Qingrong
    FOOD HYDROCOLLOIDS, 2016, 54 : 30 - 39