Water-in-oil emulsions stabilized by hydrophobized microfibrillated cellulose

被引:178
|
作者
Andresen, Martin [1 ]
Stenius, Per
机构
[1] Norwegian Univ Sci & Technol, Dept Chem Engn, Ugelstad Lab, N-7491 Trondheim, Norway
[2] Aalto Univ, Lab Forest Prod Chem, Helsinki, Finland
关键词
pickering emulsions; microfibrillated cellulose (MFC); hydrophobication; water-in-oil; emulsions; particle wettability;
D O I
10.1080/01932690701341827
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 properties of water-in-toluene emulsions stabilized solely by hydrophobized microlibrillated cellulose (MFC) were investigated. By varying the degree of surface substitution (DSS), the wettability of the MFC was altered. All emulsions prepared with MFC displayed excellent stability to coalescence. The stability to gravity-induced sedimentation increased with increasing MFC concentration, the highest stability being obtained with MFC of moderate hydrophobicity. Drop sizes increased with increasing DSS, with a corresponding decrease in stability to sedimentation. An increase in the toluene:water ratio at constant MFC concentration resulted in a decrease in the average drop size. For all emulsions, the polydispersity in drop size decreased with decreasing average drop diameter.
引用
收藏
页码:837 / 844
页数:8
相关论文
共 50 条
  • [1] Phase Behavior of Medium and High Internal Phase Water-in-Oil Emulsions Stabilized Solely by Hydrophobized Bacterial Cellulose Nanofibrils
    Lee, Koon-Yang
    Blaker, Jonny J.
    Murakami, Ryo
    Heng, Jerry Y. Y.
    Bismarck, Alexander
    LANGMUIR, 2014, 30 (02) : 452 - 460
  • [2] Morphology and Rheology of Heavy Crude Oil/Water Emulsions Stabilized by Microfibrillated Cellulose
    Gorbacheva, Svetlana N.
    Ilyin, Sergey O.
    ENERGY & FUELS, 2021, 35 (08) : 6527 - 6540
  • [3] Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
    Winuprasith, Thunnalin
    Suphantharika, Manop
    FOOD HYDROCOLLOIDS, 2015, 43 : 690 - 699
  • [4] Hydrophobized nanocomposite hydrogel microspheres as particulate stabilizers for water-in-oil emulsions
    Watanabe, Takumi
    Takizawa, Masaya
    Jiang, Hang
    Ngai, To
    Suzuki, Daisuke
    CHEMICAL COMMUNICATIONS, 2019, 55 (43) : 5990 - 5993
  • [5] High internal phase water-in-oil emulsions stabilized by food-grade starch
    Zhao, Qiang
    Jiang, Lingxiang
    Lian, Zhen
    Khoshdel, Ezat
    Schumm, Stephan
    Huang, Jianbin
    Zhang, Qiqing
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2019, 534 : 542 - 548
  • [6] Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique
    Hu, Xinna
    Alicke, Alexandra
    Geisel, Steffen
    Ma, Tao
    Chen, Shiguo
    Vermant, Jan
    FOOD HYDROCOLLOIDS, 2025, 159
  • [7] Structure, rheology and possible application of water-in-oil emulsions stabilized by asphaltenes
    Gorbacheva, Svetlana N.
    Ilyin, Sergey O.
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2021, 618
  • [8] Controlling the formation of particle-stabilized water-in-oil emulsions
    Sturzenegger, Philip N.
    Gonzenbach, Urs T.
    Koltzenburg, S.
    Gauckler, Ludwig J.
    SOFT MATTER, 2012, 8 (28) : 7471 - 7479
  • [9] Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
    Zembyla, Morfo
    Murray, Brent S.
    Sarkar, Anwesha
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 104 : 49 - 59
  • [10] Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals
    El-Aooiti, Malek
    de Vries, Auke
    Rousseau, Derick
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2023, 636 : 637 - 645