The distribution of particles in Pickering emulsions can be estimated through a percolation-type approach coupled to the evolution their rheological features with dispersed phase volume fraction ?. behavior water-in-dodecane stabilized hydrophobic silica nanoparticles is addressed. viscosity and elastic modulus are investigated at ? varying from 0.1 0.75. Various models adjusted experimental da...

This communication presents a simple yet straightforward method for preparing water-in-water-in-water particle-stabilized double emulsions, also known as Pickering emulsions. The approach involves using oppositely charged nanoparticles (OCNPs) in two distinct fluid phases, promoting self-assembly and the formation of aggregates with varying sizes compositions. By enhancing interfacial area thro...

Here, we investigate water-in-oil (W/O) emulsions that are stabilized by polystyrene latex particles with sulfate surface groups. The particles, which play the role of emulsifier, are initially contained in the disperse (water) phase. The existence of such emulsions formally contradicts the empirical Bancroft rule. Theoretical considerations predict that the drop diameter has to be inversely pr...

A series of alkyl chain modified graphene oxides (AmGO) with different alkyl chain length and content was fabricated using a reducing reaction between graphene oxide (GO) and alkyl amine. Then AmGO was used as a graphene-based particle emulsifier to stabilize Pickering emulsion. Compared with the emulsion stabilized by GO, which was oil-in-water type, all the emulsions stabilized by AmGO were w...

Oil-in-water Pickering emulsions prepared by food-grade particles have gained increasing interest on account of their potential application in the delivery system for lipophilic active compounds. In this project, hydrolyzed rice glutelin (HRG) nanoparticles were successfully fabricated inducing different concentrations ethanol. The structure, interfacial properties HRG nanoparticles, emulsion s...

Polyelectrolyte-surfactant complexes (PESCs) have long been employed as oil-in-water (o/w) emulsions stabilizers, but never in the structure of colloidal complex coacervates providing a Pickering effect. The complexed state PESCs could make them unsuitable o/w emulsifiers, which instead require balance between and stability, amphiphilicity wettability. Here we hypothesize that are efficient sta...

A continuous rotary membrane emulsification (cRME) system, allowing the decoupling of droplet generation from phase (CP) flowrate, is presented here for first time. The results in higher productivity and greater control compared to traditional crossflow rotational processes. design experiment (DoE) investigated influence on formation CP flow, speed emulsion composition, using a Pickering consis...

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have important advances emulsion science that are leading new approaches improving quality functionality. This article provides an overview number these advanced technologies, Picke...