Outstanding stability of particle-stabilized bubbles

被引：286

作者：

Du, ZP

Bilbao-Montoya, MP

Binks, BP

Dickinson, E

Ettelaie, R

Murray, BS ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Food Colloids Grp, Leeds LS2 9JT, W Yorkshire, England

[2] Univ Hull, Dept Chem, Coll Phys & Surg, Surfactant & Colloid Grp, Kingston Upon Hull HU6 7RX, N Humberside, England

来源：

LANGMUIR | 2003年 / 19卷 / 08期

关键词：

D O I：

10.1021/la034042n

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Methods have been used to generate air bubbles beneath a planar air-water interface, stabilized by partially hydrophobic quasi-spherical silica particles (primary diameter of 20 nm) in pure water. Particles tended to aggregate at the planar interface, and all the silica dispersions had low foamability. However, those bubbles that were formed (with radii of 5-200 mum) were completely stable to disproportionation for several days, in contrast to similar bubbles stabilized by the best protein foam stabilizers, which typically shrank and disappeared in 1 or 2 h.

引用

页码：3106 / 3108

页数：3

共 13 条

[1] Pickering emulsions stabilised by Laponite clay particles [J].