Fabrication of starch-based nanospheres to stabilize pickering emulsion

被引：163

作者：

Tan, Ying ^{[1
]}

Xu, Kun ^{[1
]}

Liu, Chang ^{[1
,2
]}

Li, Yangling ^{[1
,2
]}

Lua, Cuige ^{[1
,2
]}

Wang, Pixin ^{[1
]}

机构：

[1] Chinese Acad Sci, Changchun Inst Appl Chem, Key Lab Ecomat Polymers, Changchun 130022, Peoples R China

[2] Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2012年 / 88卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Pickering emulsion; Starch; Nanospheres; pH-responsive; Amphiphilic; PHASE INVERSION; CORN STARCH; COLLOIDOSOMES; EMULSIFIERS; PARTICLES; FOAMS; WATER;

D O I：

10.1016/j.carbpol.2012.02.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch is successively modified by acetic anhydride and phthalic anhydride, and then starch-based nanospheres are fabricated by a simple nanoprecipitation procedure. These pH-responsive amphiphilic starch-based nanospheres of uniform size are used as particulate emulsifiers to stabilize Pickering emulsions. CLSM and SEM characterization find that starch-based nanospheres adsorbed at the interface between oil phase and water phase. Moreover, the catastrophic inversion and transitional inversion of such emulsions can be easily achieved by varied the water/oil volume ratio and pH of aqueous dispersion, respectively. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.

引用

页码：1358 / 1363

页数：6

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