scholarly journals pH-triggered phase inversion and separation of hydrophobised bacterial cellulose stabilised Pickering emulsions

2014 ◽  
Vol 85 ◽  
pp. 208-213 ◽  
Author(s):  
Koon-Yang Lee ◽  
Jonny J. Blaker ◽  
Jerry Y.Y. Heng ◽  
Ryo Murakami ◽  
Alexander Bismarck
Keyword(s):  
Bacterial Cellulose ◽  
Phase Inversion ◽  
Pickering Emulsions

scholarly journals Mechanical phase inversion of Pickering emulsions via metastable wetting of rough colloids

Soft Matter ◽  
2019 ◽  
Vol 15 (39) ◽  
pp. 7888-7900 ◽  
Author(s):  
Michele Zanini ◽  
Alberto Cingolani ◽  
Chiao-Peng Hsu ◽  
Miguel Ángel Fernández-Rodríguez ◽  
Giuseppe Soligno ◽  
...  
Keyword(s):  
Surface Roughness ◽  
Phase Inversion ◽  
Mechanical Energy ◽  
Pickering Emulsions ◽  
Energy Inputs ◽  
Wetting Hysteresis

We exploit the surface-roughness-induced wetting hysteresis of individual colloids to achieve Pickering emulsions undergoing phase inversion upon mechanical energy inputs.

Rheological behaviors of Pickering emulsions stabilized by TEMPO-oxidized bacterial cellulose

2019 ◽  
Vol 215 ◽  
pp. 263-271 ◽  
Author(s):  
Yuanyuan Jia ◽  
Miaomiao Zheng ◽  
Qianqian Xu ◽  
Cheng Zhong
Keyword(s):  
Bacterial Cellulose ◽  
Pickering Emulsions ◽  
Rheological Behaviors

Effects of starch nanoparticles on phase inversion of Pickering emulsions

2018 ◽  
Vol 96 (5) ◽  
pp. 1089-1097 ◽  
Author(s):  
Sileola B. Ogunlaja ◽  
Rajinder Pal ◽  
Kaveh Sarikhani
Keyword(s):  
Phase Inversion ◽  
Pickering Emulsions ◽  
Starch Nanoparticles

scholarly journals Engineering hybrid microgel as particulate emulsifier for reversible Pickering emulsions

2021 ◽  
Author(s):  
To Ngai ◽  
Hang Jiang ◽  
Shengwei Zhang ◽  
Guanqing Sun ◽  
Yunxing Li ◽  
...  
Keyword(s):  
Phase Inversion ◽  
The State ◽  
Pickering Emulsions ◽  
Stimuli Sensitive

Thermo-responsive microgels are unique stabilizers for stimuli-sensitive Pickering emulsions that can be switched between the state of emulsification and demulsification by changing temperature. However, directly temperature-triggering phase inversion of microgel...

Phase Inversion of Pickering Emulsions by Electrolyte for Potential Reversible Water-in-Oil Drilling Fluids

2020 ◽  
Vol 34 (2) ◽  
pp. 1317-1328 ◽  
Author(s):  
Lu Liu ◽  
Xiaolin Pu ◽  
Yan Zhou ◽  
Xiaodong Wu ◽  
Dan Luo ◽  
...  
Keyword(s):  
Phase Inversion ◽  
Drilling Fluids ◽  
Pickering Emulsions ◽  
Oil Drilling

Stabilization of Pickering Emulsions by Bacterial Cellulose Nanofibrils

2015 ◽  
Vol 645-646 ◽  
pp. 1247-1254 ◽  
Author(s):  
Wei Fu ◽  
Yang Liu ◽  
Chen Yang ◽  
Wen Hua Wang ◽  
Man Wang ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Emulsion Stability ◽  
Ph Value ◽  
Cellulose Nanofibrils ◽  
Pickering Emulsions ◽  
Sustainable Food ◽  
Ph Values ◽  
Oil Water ◽  
Maize Oil

In order to develop safe and sustainable food and pharmaceutical emulsions, bacterial cellulose (BC) nanofibrils were prepared to stabilize maize oil/water Pickering emulsions. The influence of BC content and pH value on the emulsion stability was explored. Droplet diameters decreased with BC contents in emulsions. At pH 12, the emulsions were most stable among all tested pH values. The transformation of emulsion structure from liquid to gel-like at 8-15°C with BC content higher than 1.55 g/L is predominantly depended on the viscoelastic entangled BC network. These results can have meaningful inspiration of designing edible food and pharmaceutical emulsions.

scholarly journals Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

2021 ◽  
Vol 8 ◽  
Author(s):  
Rui Shen ◽  
Dehui Lin ◽  
Zhe Liu ◽  
Honglei Zhai ◽  
Xingbin Yang
Keyword(s):  
Bacterial Cellulose ◽  
Soy Protein ◽  
Colloidal Particles ◽  
Cellulose Nanofibers ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Complex Method ◽  
Pickering Emulsions ◽  
Simple Complex ◽  
Internal Phase

In this study, the anti-solvent precipitation and a simple complex method were applied for the preparation of bacterial cellulose nanofiber/soy protein isolate (BCNs/SPI) colloidal particles. Fourier transform IR (FT-IR) showed that hydrogen bonds generated in BCNs/SPI colloidal particles via the anti-solvent precipitation were stronger than those generated in BCNs/SPI colloidal particles self-assembled by a simple complex method. Meanwhile, the crystallinity, thermal stability, and contact angle of BCNs/SPI colloidal particles via the anti-solvent precipitation show an improvement in comparison with those of BCNs/SPI colloidal particles via a simple complex method. BCNs/SPI colloidal particles via the anti-solvent precipitation showed enhanced gel viscoelasticity, which was confirmed by dynamic oscillatory measurements. Furthermore, high internal phase Pickering emulsions (HIPEs) were additionally stable due to their stabilization by BCNs/SPI colloidal particles via the anti-solvent precipitation. Since then, HIPEs stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation were used for the delivery of curcumin. The curcumin-loaded HIPEs showed a good encapsulation efficiency and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) removal efficiency. Additionally, the bioaccessibility of curcumin was significantly increased to 30.54% after the encapsulation using the prepared HIPEs. Therefore, it can be concluded that the anti-solvent precipitation is an effective way to assemble the polysaccharide/protein complex particles for the stabilization of HIPEs, and the prepared stable HIPEs showed a potential application in the delivery of curcumin.

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