Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

2021 ◽  
Vol 363 ◽  
pp. 130301
Author(s):  
Yeong-Sheng Lee ◽  
Rodrigo Tarté ◽  
Nuria C. Acevedo
Keyword(s):  
Synergistic Effects ◽  
Pickering Emulsions ◽  
Oil In Water ◽  
Starch Nanoparticles ◽  
The Stability ◽  
Chitin Nanofibers

Pickering-Type Emulsions of ODSA Sizing Agent Stabilized by Nano-Montmorillonite and N-Dodecane

2013 ◽  
Vol 319 ◽  
pp. 233-238 ◽  
Author(s):  
De Hai Yu ◽  
Zhao Yun Lin ◽  
You Ming Li
Keyword(s):  
Particle Concentration ◽  
Ph Value ◽  
Water Interface ◽  
Pickering Emulsions ◽  
Paper Sizing ◽  
Oil In Water ◽  
Effects Of Ph ◽  
Oil Water ◽  
The Stability ◽  
Hydrolysis Resistance

Octadecenylsuccinic anhydride (ODSA) is an internal sizing agent used to hydrophobize paper and paper board in the process of papermaking. Nano-montmorillonite (MMT) particles and n-dodecane were used as the stabilizer to prepare stable ODSA Pickering emulsions. The effects of pH value, particle concentration, hydrolysis resistance and paper sizing performance of the ODSA Pickering emulsions were investigated. It was found that the stability of ODSA emulsions first increased and then decreased as the pH value decreased. More stable oil-in-water (o/w) emulsion can be made using 10 vol.% n-dodecane. Particle concentration was linked to the formation of particle films at oil–water interface, with a required minimum particle concentration of 1.5 wt.%. Paper sizing degree analysis indicated that the ODSA Pickering emulsions show increased hydrolysis resistance and good sizing performance.

scholarly journals Rapid demulsification of pickering emulsions triggered by controllable magnetic field

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Hui Yang ◽  
Shujuan Wang ◽  
Wei Zhang ◽  
Jiazhong Wu ◽  
Siyu Yang ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Oil Recovery ◽  
Solid Particles ◽  
Pickering Emulsions ◽  
Irreversible Adsorption ◽  
Practical Applications ◽  
Oil In Water ◽  
Cyclic Utilization ◽  
The Stability ◽  
Promising Avenue

Abstract Pickering emulsions with on–off properties provide significant advantages over simple solid-stabilized emulsions for the development of novel materials, such as oil-displacing agents for enhanced oil recovery and templates for the fabrication of porous materials. However, the irreversible adsorption of particles as emulsion stabilizers endows the Pickering emulsions with kinetically stable property, resulting in a huge challenge to break the stability. Here we fabricated microscale Pickering emulsions, by the use of paramagnetic particles, which possess excellent stability for several months and more interestingly perform complete demulsification under controllable magnetic fields in several minutes. The alternating asymmetrical magnetic field endows oil-in-water droplets ‘‘big’’ N and S poles on the outer particle layers, and attracts the solid particles to the bottom of the vial after the coalescence and the deformation of the droplets, bringing the prevention of re-emulsion and the cyclic utilization. This facile strategy to produce stable Pickering emulsions with a magnetic-response opens a promising avenue for various practical applications including oil recovery, wastewater treatment, and sludge removal.

scholarly journals Single-Conidium Encapsulation in Oil-in-Water Pickering Emulsions at High Encapsulation Yield

2021 ◽  
Vol 9 ◽  
Author(s):  
Liliya Kotliarevski ◽  
Karthik Ananth Mani ◽  
Reut Amar Feldbaum ◽  
Noga Yaakov ◽  
Eduard Belausov ◽  
...  
Keyword(s):  
Confocal Microscopy ◽  
Droplet Size ◽  
Pickering Emulsion ◽  
Mineral Oil ◽  
High Yield ◽  
Pickering Emulsions ◽  
Amine Functionalized ◽  
Oil In Water ◽  
The Stability

This study presents an individual encapsulation of fungal conidia in an oil-in-water Pickering emulsion at a single-conidium encapsulation yield of 44%. The single-conidium encapsulation yield was characterized by analysis of confocal microscopy micrographs. Mineral oil-in-water emulsions stabilized by amine-functionalized titania dioxide (TiO2-NH2 or titania-NH2) particles were prepared. The structure and the stability of the emulsions were investigated at different compositions by confocal microscopy and a LUMiSizer® respectively. The most stable emulsions with a droplet size suitable for single-conidium encapsulation were further studied for their individual encapsulation capabilities. The yields of individual encapsulation in the emulsions; i.e., the number of conidia that were individually encapsulated out of the total number of conidia, were characterized by confocal microscopy assay. This rapid, easy to use approach to single-conidium encapsulation, which generates a significantly high yield with eco-friendly titania-based emulsions, only requires commonly used emulsification and agitation methods.

On the use of electrical conductance measurements for the stability of oil-in-water Pickering emulsions

2010 ◽  
Vol 365 (1-3) ◽  
pp. 181-188 ◽  
Author(s):  
E.-M. Varka ◽  
C. Ampatzidis ◽  
M. Kostoglou ◽  
T. Karapantsios ◽  
V. Dutschk
Keyword(s):  
Electrical Conductance ◽  
Pickering Emulsions ◽  
Oil In Water ◽  
The Stability

scholarly journals In-Situ Continuous Monitoring of the Viscosity of Surfactant-Stabilized and Nanoparticles-Stabilized Pickering Emulsions

2019 ◽  
Vol 9 (19) ◽  
pp. 4044 ◽  
Author(s):  
Upinder Bains ◽  
Rajinder Pal
Keyword(s):  
Volume Fraction ◽  
Dispersed Phase ◽  
Pickering Emulsions ◽  
Volume Fractions ◽  
Shear Thinning Fluids ◽  
Oil In Water ◽  
Droplet Sizes ◽  
High Concentrations ◽  
The Stability

An in-situ method of measuring the viscosity of unstable and stable emulsions on a continuous basis under agitation conditions was developed and utilized to investigate the viscous behaviour of surfactant-stabilized and nanoparticles-stabilized oil-in-water (O/W) emulsions at different volume fractions of the dispersed phase (oil). The stability characteristics (droplet size and phase-separation) of emulsions under quiescent conditions were also determined with the aging of emulsions. Emulsions are Newtonian at low volume fractions of the dispersed phase. At high concentrations of the dispersed phase, emulsions behave as non-Newtonian shear-thinning fluids. The nanoparticles-stabilized (Pickering) emulsions are unstable in comparison with the surfactant-stabilized emulsions. The droplet sizes of Pickering emulsions increase rapidly with aging, whereas the droplet sizes of surfactant-stabilized remain nearly the same over a period of 24 h. However, Pickering emulsions are much more viscous than the surfactant-stabilized emulsions when comparison is made at the same volume fraction of the dispersed phase.

The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles

2019 ◽  
Vol 89 ◽  
pp. 649-660 ◽  
Author(s):  
Sareh Boostani ◽  
Seyed Mohammad Hashem Hosseini ◽  
Gholamhossein Yousefi ◽  
Masoud Riazi ◽  
Ali-Mohammad Tamaddon ◽  
...  
Keyword(s):  
Submicron Particles ◽  
Pickering Emulsions ◽  
Physical Modification ◽  
Oil In Water ◽  
The Stability

scholarly journals Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers

RSC Advances ◽  
2021 ◽  
Vol 11 (30) ◽  
pp. 18612-18612
Author(s):  
Yeong-Sheng Lee ◽  
Rodrigo Tarté ◽  
Nuria C. Acevedo
Keyword(s):  
Pickering Emulsions ◽  
Starch Nanoparticles ◽  
Chitin Nanofibers

Correction for ‘Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers’ by Yeong-Sheng Lee et al., RSC Adv., 2021, 11, 16275–16284, DOI: 10.1039/D1RA01622A.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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