A general drawback of microgels is that they do not stabilize water-in-oil (w/o) emulsions of non-polar oils. Simultaneous stabilization with solid hydrophobic nanoparticles and soft hydrophilic microgels overcomes this problem. For a fundamental understanding of this synergistic effect the use of well defined particle systems is crucial. Therefore, the present study investigates the stabilization of water droplets in a highly non-polar oil phase using temperature responsive, soft and hydrophilic PNIPAM microgel particles (MGs) and solid and hydrophobic silica nanospheres (SNs) simultaneously. The SNs are about 20 times smaller than the MGs. In a multiscale approach the resulting emulsions are studied from the nanoscale particle properties ...
Emulsions are composed of two immiscible liquid phases where one phase is dispersed in the other. Th...
Practically irreversible attachment of partially wettable particles to liquid-liquid interfaces pres...
We report a conceptually new strategy for forming particle-stabilized emulsions. We begin with stabl...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
Particle-stabilized emulsions, so called Pickering Emulsions, are known for more than a century. In ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
Here, we report a novel ‘double Pickering stabilization’ of W/O emulsions, where complex formation a...
Emulsions are composed of two immiscible liquid phases where one phase is dispersed in the other. Th...
Practically irreversible attachment of partially wettable particles to liquid-liquid interfaces pres...
We report a conceptually new strategy for forming particle-stabilized emulsions. We begin with stabl...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
The incorporation of soft hydrophilic particles at the interface of water in non-polar oil emulsion ...
Particle-stabilized emulsions, so called Pickering Emulsions, are known for more than a century. In ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
Here, we report a novel ‘double Pickering stabilization’ of W/O emulsions, where complex formation a...
Emulsions are composed of two immiscible liquid phases where one phase is dispersed in the other. Th...
Practically irreversible attachment of partially wettable particles to liquid-liquid interfaces pres...
We report a conceptually new strategy for forming particle-stabilized emulsions. We begin with stabl...