Inversion of Particle-Stabilized Emulsions to Form High-Internal-Phase Emulsions

被引:150
|
作者
Sun, Guanqing [1 ]
Li, Zifu [1 ]
Ngai, To [1 ]
机构
[1] Chinese Univ Hong Kong, Dept Chem, Shatin, Hong Kong, Peoples R China
关键词
oil-water emulsions; particle-stabilized emulsions; phase inversion; IN-WATER EMULSIONS; RESPONSIVE PARTICULATE EMULSIFIERS; MICROGEL PARTICLES; SILICA PARTICLES; LATEX-PARTICLES; OIL EMULSIONS; FOAMS; POLYMERIZATION; NANOPARTICLES; SURFACTANTS;
D O I
10.1002/anie.200907175
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
"Chemical Equation Presented" Two triggers: Phase inversion of a particlestabilized oil-water system from an ordinary oil-in-water emulsion (see picture, left; green: oil, pink: water) to a water-inoil high-internal-phase emulsion (right) at a fixed oil/water ratio (27:73 vol%) can be simply driven by either a change of pH value or salt concentration in a single system. Scale bars: 30 μm. © 2010 Wiley-VCH Verlag GmbH & Co. KGaA.
引用
收藏
页码:2163 / 2166
页数:4
相关论文
共 50 条
  • [31] Generation of hierarchical topologies from photocrosslinkable, particle-stabilized emulsions
    Benkoski, Jason J.
    Hu, Hua
    Karim, Alamgir
    MACROMOLECULAR RAPID COMMUNICATIONS, 2006, 27 (15) : 1212 - 1216
  • [32] 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
  • [33] How do (fluorescent) surfactants affect particle-stabilized emulsions?
    Thijssen, Job H. J.
    Schofield, Andrew B.
    Clegg, Paul S.
    SOFT MATTER, 2011, 7 (18) : 7965 - 7968
  • [34] Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin
    Du, Xiaoqian
    Hu, Miao
    Liu, Guannan
    Yan, Shizhang
    Qi, Baokun
    Zhang, Shuang
    Huang, Yuyang
    Li, Yang
    Chen, Hao
    Zhu, Xiuqing
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 102 (14) : 6273 - 6284
  • [35] High internal phase emulsions stabilized by starch nanocrystals
    Yang, Tao
    Zheng, Jie
    Zheng, Bi-Sheng
    Liu, Fu
    Wang, Shujun
    Tang, Chuan-He
    FOOD HYDROCOLLOIDS, 2018, 82 : 230 - 238
  • [36] High internal phase emulsions stabilized by cellulose nanocrystals
    Cherhal, Fanch
    Cathala, Bernard
    Capron, Isabelle
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2014, 247
  • [37] Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study
    Tan, Huan
    Zhao, Lifeng
    Tian, Sisi
    Wen, Hui
    Gou, Xiaojun
    Ngai, To
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (04) : 900 - 907
  • [38] High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery
    Chen, Xiaoqiang
    Xiao, Yuan
    Cao, Wendan
    Han, Yu
    Gao, Zhiling
    Huang, Yi
    FOOD CHEMISTRY, 2024, 435
  • [39] PROPERTIES OF HIGH-INTERNAL-PHASE EMULSIONS .2. THEORY OF EMULSIFIER SELECTION
    BEERBOWE.A
    NIXON, J
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1969, (APR): : PE32 - &
  • [40] PROPERTIES OF HIGH-INTERNAL-PHASE EMULSIONS .I. EFFECT OF EMULSIFIER PARAMETERS
    NIXON, J
    BEERBOWE.A
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1969, (APR): : PE31 - &