Yang et al., 2017 Yang, Y., Fang, Z., Chen, X., Zhang, W., Xie, Y., Chen, Y., Liu, Z., & Yuan, W. Current Opinion in Colloid & Interface Science, 49, 1-15. Pickering emulsions: versatility of colloidal particles and recent applications. As shown in Figure 3, compared to other traditional emulsions using surfactants, Pickering emulsions have low emulsifier dosage, high emulsion stability, low toxicity, high safety, wide and inexpensive sources of colloidal particles, and are less susceptible to external environmental influences ( Jiang et al., 2020 Jiang, H., Sheng, Y., & Ngai, T. Conversely, W/O emulsions are more likely to be produced when the contact angle of solid particles is greater than 90°. As shown in Figure 2, O/W-type emulsions are more likely to be generated when the contact angle (θ) of solid particles in the oil-water phase composition is less than 90°. In general, Pickering emulsion type is determined by the wetting properties of the solid particles, and in the same way as O/W emulsions stabilized by hydrophilic surfactant agents (high HLB), hydrophilic particles facilitate the stabilization of O/W Pickering emulsions. Study on Pickering emulsions stabilized by tea polyphenols/gelatin/chitosan nanoparticles. The film provides a strong spatial barrier and electrostatic protection for the emulsion droplets and prevents the aggregation of droplets, thus achieving long-term stability of Pickering emulsions ( Wang et al., 2020a Wang, H., Bai, Y., & Shao, D. The desorption energy of solid particles at the oil-water interface is much greater than the thermal energy, so the adsorption of particles is irreversible. And these small particles further rearranged on the droplet surface to form a single or multi-layer dense solid interfacial film. As shown in Figure 1, the tiny solid particles with good wettability can be adsorbed on the oil/water interface. Smectites as colloidal stabilizers of emulsions. ) and three-dimensional viscoelastic particle network theory ( Lagaly et al., 1999 Lagaly, G., Reese, M., & Abend, S. Advances in Colloid and Interface Science, 100, 503-546. Emulsions stabilised solely by colloidal particles. Currently, the stabilization mechanism of Pickering emulsions is based on mechanical barrier theory ( Aveyard et al., 2003 Aveyard, R., Binks, B. In contrast to conventional emulsions, Pickering emulsions are surfactant-free emulsions stabilized by fine solid particles. Critical Reviews in Food Science and Nutrition, 58(12), 1971-1985. Pickering emulsions in foods - opportunities and limitations. A Pickering emulsion is a distinctive emulsion discovered by Ramsden and developed by Pickering ( Linke & Drusch, 2018 Linke, C., & Drusch, S.
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