2003
DOI: 10.1021/la034042n
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Outstanding Stability of Particle-Stabilized Bubbles

Abstract: Methods have been used to generate air bubbles beneath a planar air−water interface, stabilized by partially hydrophobic quasi-spherical silica particles (primary diameter of 20 nm) in pure water. Particles tended to aggregate at the planar interface, and all the silica dispersions had low foamability. However, those bubbles that were formed (with radii of 5−200 μm) were completely stable to disproportionation for several days, in contrast to similar bubbles stabilized by the best protein foam stabilizers, whi… Show more

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Cited by 311 publications
(284 citation statements)
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“…[3] The remarkable resistance of our particle-stabilized foams against coalescence and disproportionation is most likely imparted by the strong attachment of particles at the air-water interface ( Figure 4 in the article) and by the formation of an attractive particle network at the interface and throughout the foam lamella. [4,5] Particles attached to the air-water interface can reduce the overall foam free energy by thousands of kTs, if a considerable amount of interfacial area is replaced upon a dsorption. [6,7] Such a reduction in free energy makes the interfacial adsorption of partially lyophobic particles an irreversible process, as opposed to the continuous adsorption and desorption of conventional surfactant molecules at the air-water interface (Gibbs-Marangoni effect).…”
Section: Stabilization Mechanismmentioning
confidence: 99%
“…[3] The remarkable resistance of our particle-stabilized foams against coalescence and disproportionation is most likely imparted by the strong attachment of particles at the air-water interface ( Figure 4 in the article) and by the formation of an attractive particle network at the interface and throughout the foam lamella. [4,5] Particles attached to the air-water interface can reduce the overall foam free energy by thousands of kTs, if a considerable amount of interfacial area is replaced upon a dsorption. [6,7] Such a reduction in free energy makes the interfacial adsorption of partially lyophobic particles an irreversible process, as opposed to the continuous adsorption and desorption of conventional surfactant molecules at the air-water interface (Gibbs-Marangoni effect).…”
Section: Stabilization Mechanismmentioning
confidence: 99%
“…By taking up the stress, the networks of particles on the surface of bubbles compensate for the Laplace pressure differences and prevent the shrinkage of the bubbles. Since demonstrating the feasibility of the method 13,19 , there has been much interest in the study of particle stabilised bubbles, 3,14,[20][21][22][23][24][25] though preparation of Pickering bubbles still remains a more difficult proposition compared to Pickering emulsions. 26 In achieving the desired bubble stability a number of points have to be considered.…”
Section: Introductionmentioning
confidence: 99%
“…In this approach it is the adsorption of small nanoparticles, as oppose to molecular species, onto the surface of droplets or bubbles that is responsible for their colloidal stabilisation. Although known for quite some time, the first systematic studies of Pickering emulsions were carried out by Binks and Lumsdon in a series of studies [23][24][25][26] , and later extended to bubbles by the same and other researchers [27][28][29]. As with any other type of emulsion or foam, strictly speaking, droplets and bubbles stabilised by particles remain thermodynamically unstable.…”
Section: Introductionmentioning
confidence: 99%
“…Consequently, the macromolecules either desorb from the surface as the bubble shrinks or, where they form cross-linked films, the interfacial layers buckle and crinkle until only a shrivelled up shell of protein is left behind. In contrast, particle stabilised bubbles, once they are generated, retain their size for periods of days with no appreciable shrinkage [29,31] or sign of dissolution.…”
Section: Introductionmentioning
confidence: 99%