scholarly journals Controlling the stability of Pickering emulsions by pH-responsive nanoparticles

Soft Matter ◽  
2019 ◽  
Vol 15 (16) ◽  
pp. 3291-3300 ◽  
Author(s):  
Shiyi Qin ◽  
Xin Yong

The interaction and stability of emulsion droplets can be actively manipulated by using polyelectrolyte-grafted nanoparticles as stabilizers.

2020 ◽  
Vol 56 (35) ◽  
pp. 4801-4803
Author(s):  
Oliver L. Armstrong ◽  
Sean N. Baxter ◽  
F. L. Deepak ◽  
P. John Thomas

A simple one-pot scheme yielding stable Pickering emulsions with Au or Ag nanoparticle surfactants is described. The dimensions and temporal stability of emulsion droplets as well the nanoparticle surfactants are studied.


2017 ◽  
Vol 19 (45) ◽  
pp. 30790-30797 ◽  
Author(s):  
Thriveni G. Anjali ◽  
Madivala G. Basavaraj

pH driven detachment of particles from Pickering emulsion droplets.


2021 ◽  
Vol 5 (3) ◽  
pp. 37
Author(s):  
Hernán Martinelli ◽  
Claudia Domínguez ◽  
Marcos Fernández Leyes ◽  
Sergio Moya ◽  
Hernán Ritacco

In the search for responsive complexes with potential applications in the formulation of smart dispersed systems such as foams, we hypothesized that a pH-responsive system could be formulated with polyacrylic acid (PAA) mixed with a cationic surfactant, Gemini 12-2-12 (G12). We studied PAA-G12 complexes at liquid–air interfaces by equilibrium and dynamic surface tension, surface rheology, and X-ray reflectometry (XRR). We found that complexes adsorb at the interfaces synergistically, lowering the equilibrium surface tension at surfactant concentrations well below the critical micelle concentration (cmc) of the surfactant. We studied the stability of foams formulated with the complexes as a function of pH. The foams respond reversibly to pH changes: at pH 3.5, they are very stable; at pH > 6, the complexes do not form foams at all. The data presented here demonstrate that foam formation and its pH responsiveness are due to interfacial dynamics.


Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1071 ◽  
Author(s):  
Yu-Jin Cho ◽  
Dong-Min Kim ◽  
In-Ho Song ◽  
Ju-Young Choi ◽  
Seung-Won Jin ◽  
...  

A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was controlled based on the oligoimide particle concentration. The oligoimide particles were tested to prepare Pickering emulsions using various kinds of oils. The oil-in-water Pickering emulsions were successfully applied to prepare microcapsules of the emulsion droplets. Our new Pickering emulsion stabilizer has the advantages of easy synthesis, no need for surface modification, and the capability of stabilizing both oil-in-water and water-in-oil emulsions.


2016 ◽  
Vol 38 (7) ◽  
pp. 1030-1034 ◽  
Author(s):  
Daojin Zhou ◽  
Zepeng Zhang ◽  
Jialun Tang ◽  
Jiali Zhao ◽  
Libing Liao

2021 ◽  
Author(s):  
Renzhou Meng ◽  
Chengwen Wang ◽  
Xiliang Dong ◽  
Chao Xiong

Abstract Oil-based drilling fluid (OBDF) is an important means for offshore drilling, but it would affect the cementing quality. Nanoemulsions shows potential for OBDF removal, but how to prepare nanoemulsion meeting the engineering requirement is lack of good understanding. Moreover, nanoemulsions usually behave badly under low/high temperature, which would restrict the application. Revealing removal mechanisms of nanoemulsion and improving nanoemulsion stability at different temperature are of great significance. The nanoemulsion could rapidly spread on the wellbore surfaces, cause the adhering OBDF to curl into little droplets, and solubilize the removed OBDF. The removal efficiency can reach more than 98%. Low temperature and higher concentration of dispersed phase both increased the viscosity of nanoemulsions stabilized by surfactants. PEGs can induce the bridging of emulsion droplets at low temperature, leading to significant increase of nanoemulsions viscoelasticity at low temperature (around 5°C). To control the rheological properties of nanoemulsions, a hydrophobic association polymer, HAAP, was proposed. Nanoemulsions containing HAAP does not gel at low temperature (< 15°C). And the viscoelasticity of nanoemulsions increased slightly when the temperature is higher than 70°C because of the thermoassociating behavior of polymer, which can ensure the stability of the nanoemulsions at high temperature. This paper is helpful to establish a generic route for preparing nanoemulsions with controlled rheological properties under different temperature, which is benefit for their applications in offshore.


2017 ◽  
Vol 4 (12) ◽  
pp. 170919 ◽  
Author(s):  
Dong Chen ◽  
Chun-Xia Zhao ◽  
Camille Lagoin ◽  
Mingtan Hai ◽  
Laura R. Arriaga ◽  
...  

Colour is one of the most important visual attributes of food and is directly related to the perception of food quality. The interest in natural colourants, especially β-carotene that not only imparts colour but also has well-documented health benefits, has triggered the research and development of different protocols designed to entrap these hydrophobic natural molecules to improve their stability against oxidation. Here, we report a versatile microfluidic approach that uses single emulsion droplets as templates to prepare microparticles loaded with natural colourants. The solution of β-carotene and shellac in the solvent is emulsified by microfluidics into droplets. Upon solvent diffusion, β-carotene and shellac co-precipitates, forming solid microparticles of β-carotene dispersed in the shellac polymer matrix. We substantially improve the stability of β-carotene that is protected from oxidation by the polymer matrix and achieve different colour appearances by loading particles with different β-carotene concentrations. These particles demonstrate great promise for practical use in natural food colouring.


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