Assembling kaolinite nanotube at water/oil interface for enhancing Pickering emulsion stability

Xi, Cai; Li, Cunjun; Tang, Qi Lin; Zhen, Bowen; Xie, Xingyu; Wang, Zhu; Zhou, Chunhui; Wang, Linjiang

doi:10.1016/j.clay.2019.02.021

Cited by 32 publications

(20 citation statements)

References 25 publications

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“…The particle film is a physical barrier that can prevent droplets from touching and aggregating each other, which increases steric hindrance and improves the rheology and shear properties of the interface film [79][80][81]. The desorption energy of the solid particles at the oil-water interface is much greater than the thermal energy, so the adsorption of particles is irreversible [82,83]. In addition, since the solid particles in water adsorbed on the droplet surface have surface charges, the mutual repulsion between the droplets is enhanced [84].…”

Section: Microfluidic Technologymentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Section: Microfluidic Technologymentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

View full text Add to dashboard Cite

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“…There are two main hypotheses for the stabilizing mechanism of Pickering emulsions stabilized with BC/CCS: (1) the hybrid particles are adsorbed at the oil–water interface and resulted in a two or three-dimensional network between emulsion droplets, which inhibit its free movement and coalescence; (2) the deposited particles can form a solid interfacial film around the oil droplet to enhance the steric barrier between the droplets, which can further prevent coalescence and enhance the stability of the Pickering emulsions. Compared with other emulsion systems, the resultant emulsion stabilized with BCNFs and CCS exhibited long-term excellent storage stability. − …”

Section: Resultsmentioning

confidence: 99%

Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization

et al. 2020

J. Agric. Food Chem.

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As bio-based food packaging materials promise a more sustainable future, this work fabricated edible oleofilms by casting beeswax-in-water Pickering emulsions, which were formed by the physical hybrid particles of bacterial cellulose nanofibrils (BCNFs) and carboxymethyl chitosan (CCS) (BC/CCS). The emulsion droplet size was varied from 4 to 9 μm, and the emulsion index (EI) was all up to 100%. The obtained emulsions exhibited excellent long-term stability, and there was no change in the EI (100%) after the storage of the emulsion for 3 months. Moreover, the environmental temperature had almost no impact on the droplet size and EI of the emulsion. The mechanical properties of the oleofilms were significantly improved by enhancing the content of BC/CCS. There was also a visual reduction in the water vapor permeability (WVP) value, which was lower than 1.1 × 10 −7 g•m −1 •h −1 •Pa −1 . Furthermore, the obtained oleofilms exhibited a notable improvement in surface hydrophobicity, and surprisingly, it could be easily redispersed into water to recover back to the emulsion state without additional high energy mixing. This suggested that this edible oleofilm was prepared by a fully green method by casting Pickering emulsions stabilized by BC/CCS and could extend its application for the development of food-grade coating materials.

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“…Effect of VG69 organophilic clay on the stability of drilling muds Figure 4 shows the effect of VG69 organophilic clay concentration on the stability of drilling muds, we observe that for doses of VG69 organophilic clay lower than a critical dose, an increase in the stability of drilling muds, followed by a decrease in the stability of drilling muds from the critical dose of VG69 organophilic clay. The increase in the stability of the drilling muds is due to increasing the formation of a three-dimensional network of flocculated particles in the external phase around the droplets when the quantity of particles is sufficient (Jeon and Hong 2014;Cai et al 2019). The decrease in the stability of the drilling muds for concentrations greater than 3 g is probably due to the adsorption of clay particles caused by a strong repulsion between the particles and the gasoil-water interface (Dickinson 2010;Wang et al 2020).…”

Section: Resultsmentioning

confidence: 99%

Impact of organophilic clay on rheological properties of gasoil-based drilling muds

Bergane

Hammadi

2020

J Petrol Explor Prod Technol

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In this study, the impact of VG69 organophilic clay on the rheological properties of gasoil-based drilling muds (invert emulsions) was investigated. The flow curves of gasoil-based drilling muds as a function of the dose of VG69 organophilic clay were analyzed by the Casson model. The addition of VG69 organophilic clay with a quantity range between 0 and 5 g in gasoil-based drilling muds induces an increase in the yield stress and the viscosity at an infinite shear rate of drilling muds. It is also proven that the addition of VG69 organophilic clay leads to an increase in the viscoelastic and thixotropic properties of the drilling muds. The study of the stability of gasoil-based drilling muds by centrifugation showed that for a quantity of VG69 organophilic clay lower than 3 g, the stability of the drilling muds increases and for a quantity of VG69 organophilic clay higher than 3 g, their stability decreases. The results obtained showed that the addition of 3 g of VG69 organophilic clay to the gasoil-based drilling mud increased the yield stress by 230%, the viscosity at an infinite shear rate by 3.4% and it improved the mud stability by 70%.

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Assembling kaolinite nanotube at water/oil interface for enhancing Pickering emulsion stability

Cited by 32 publications

References 25 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization

Impact of organophilic clay on rheological properties of gasoil-based drilling muds

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