New organic–inorganic hybrid polymers as Pickering emulsion stabilizers

Zhang, Xiaoyan; Ren, Shiman; Han, Tianli; Hua, Mingqing; He, Shufu

doi:10.1016/j.colsurfa.2018.01.034

Cited by 26 publications

(8 citation statements)

References 29 publications

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“…The use of nanoparticles from biopolymer sources is a new and accepted approach to stabilise emulsions in the food and drug industries. Despite numerous studies on the stability of Pickering emulsions by synthetic and inorganic polymer nanoparticles (Wang et al ., 2001; Liu et al ., 2010; Chevalier & Bolzinger, 2013; Dyab et al ., 2011; Xue et al ., 2017; Zhang et al ., 2018), limited research has been conducted on the use of edible colloidal particles (Calabrese et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Ansari

Shekarchizadeh

2022

Int J of Food Sci Tech

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The incompatibility between water soluble polymers is one of the interactions between the different constituents of the food systems, which eventually leads to system instability due to phase separation. The use of natural nanoparticles under the Pickering mechanism is a promising technique for the stabilisation of water-in-water (W/W) emulsions. In this study, bitter vetch protein nanoparticles (BPNs), which was produced by ultrasonic treatment, was used to stabilise W/W emulsion. Then additional tests were performed to investigate the structure and properties of the nanoparticles and stabilised emulsion. Scanning electron microscopy (SEM) images showed the size of BPNs to be about 60 nm. The zeta potential of protein nanoparticle solution was about 50 mV. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and simultaneous thermal analysis (STA) confirmed that chemical structure and thermal behaviour of BPNs did not change during nanoparticle preparation process. BPNs could stabilise W/W emulsion containing gelatin and maltodextrin. Confocal laser scanning microscopy (CLSM) images confirmed the stability of gelatin/maltodextrin emulsion containing BPNs. The drop test confirmed the presence of maltodextrin in the continuous phase of the emulsion. The stabilised W/W emulsion had 100% stability against stress and temperature of 80 °C. Rheology analysis showed the viscoelastic nature and pseudoplastic behaviour of the stabilised emulsion.

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Section: Introductionmentioning

confidence: 99%

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Ansari

Shekarchizadeh

2022

Int J of Food Sci Tech

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“…The peaks at 779.9 and 795.3 eV in Co 2p spectra (Figure C) are assigned to Co 2p 3/2 and Co 2p 1/2 , and the peaks at 797.0 and 781.2 eV are ascribed to Co 2+ in the CS phase . As for the O 1s (Figure D), the peaks at 531.6 and 533.4 eV are attributed to the sulfone group (OS) and OP bonds, respectively . Besides, the peaks at 530.9 and 532.5 eV belong to the lattice oxygen in CS (hydroxyl group with metal ion) and the oxygen of physically adsorbed water molecules, respectively.…”

Section: Resultsmentioning

confidence: 99%

Polyphosphazene microspheres modified with transition metal hydroxystannate for enhancing the flame retardancy of polyethylene terephthalate

Wang

et al. 2020

Polymers for Advanced Techs

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A novel PZS@CS hybrid structure was synthesized for enhancing the flame retardancy of polyethylene terephthalate (PET). The PZS@CS hybrids showed significant flame retardance. For example, the incorporation of 6 wt% PZS@CS obviously brought about an 8.8% increase of limiting oxygen index value (29.3%) and passed the vertical burning test UL-94 V-0 level, accompanied with the sharp reduction of heat and smoke release. The flame retardant mechanism of PZS@CS hybrids was fully studied by the Thermogravimetric Analysis (TGA), pyrolysis-gas chromatography-mass spectrometry, and Raman methods, and the results showed that the improvement of flame retardancy was mainly ascribed to the synergistic effect of PZS and CS phases in both the condensed and the gas phase. Rheological results showed that PZS@CS hybrids improved the melt complex viscosity of PET composites and the well compatibility of PET matrix and PZS@CS hybrids was also proved by the improvement of mechanical properties. K E Y W O R D SCoSn(OH) 6 , flame retardant, PET, polyphosphazene, self-assembly

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“…Therefore, the size of the capsules, encapsulation efficiency and release rate can be effectively adjusted. 27,28 Pickering emulsions are thus considered as an ideal template for preparing organic-inorganic hybrid microcapsules. [29][30][31][32][33] However, inorganic solid particles (such as SiO 2 ) easily aggregate and exhibit poor dispersion and interface bonding with a resin matrix.…”

Section: Introductionmentioning

confidence: 99%

Triphenylphosphine‐containing microcapsules fabricated from Pickering emulsions as a thermal latent curing accelerator for an epoxy/anhydride system

Gou

Zhang

Wei

et al. 2021

Polymer International

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Latent curing accelerators are essential for application to one-component epoxy systems in various industries, such as coatings, adhesives and electronic packaging. Herein, we developed organic-inorganic hybrid microcapsules encapsulating triphenylphosphine (TPP) by Pickering emulsion polymerization of styrene and methoxyethyl methacrylate with dimethoxydiphenylsilane-modified silica nanoparticles as emulsifiers. The microcapsules were further surface-modified by epoxy silane and employed as a thermal latent curing accelerator for an epoxy/anhydride system. Good dispersibility and interfacial bonding of the hybrid microcapsules with the resin matrix were observed. Compared with TPP, the microcapsule-type accelerator endowed the one-component epoxy curing system with significantly enhanced storage stability at room temperature of 25 °C (a pot life of 20 days) and a comparable curing activity at high temperature. The activity of the encapsulated accelerator can be blocked and released rapidly and effectively with increasing temperature to trigger the segmental motion of the polymeric microcapsules. Furthermore, the addition of microcapsules increased the glass transition temperature and thermal stability of the epoxy thermosets owing to the organic-inorganic hybrid character. Moreover, the toughness of the cured resin was also improved. Therefore, the latent curing accelerator demonstrated a promising prospect for application in highperformance one-pot epoxy formulations.

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New organic–inorganic hybrid polymers as Pickering emulsion stabilizers

Cited by 26 publications

References 29 publications

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Polyphosphazene microspheres modified with transition metal hydroxystannate for enhancing the flame retardancy of polyethylene terephthalate

Triphenylphosphine‐containing microcapsules fabricated from Pickering emulsions as a thermal latent curing accelerator for an epoxy/anhydride system

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