The stabilisation of water-in-oil (W/O) Pickering emulsions is still a challenge for the scientific community. In this work, sodium oleate (SO) surface modified nano-hydroxyapatite (n-HAp) particles were produced and tested as W/O stabilisers. The modified n-HAp particles presented a wettability dependent on the used SO content, switching from hydrophilic (initial state) to hydrophobic (one SO layer) and back to hydrophilic (two SO layers). The Pickering emulsions produced with the particles holding one SO layer (contact angle ~90 ◦) showed their tight adsorption at the water-oil interface (confocal analysis), and maintained the stability up to 15 days. Overall this work provides new developments in the field of W/O Pickering emulsion...
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de F...
Block copolymer nanoparticles prepared via polymerization-induced self-assembly (PISA) represent an ...
Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceutical...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active com...
Pickering emulsions are water or oil droplets that are stabilized by colloidal particles and have be...
Besides surfactants, which decrease the interfacial tension between two immiscible liquids, also int...
In recent years, there has been a resurgence of interest in Pickering emulsions because of the recog...
Here, we report a novel ‘double Pickering stabilization’ of W/O emulsions, where complex formation a...
The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and d...
International audiencePickering emulsions were formulated using biodegradable and biocompatible poly...
Emulsions are used in a wide range of applications, including food and cosmetics. Nowadays, the dema...
Whilst literature describing edible Pickering emulsions is becoming increasingly available, current ...
In this thesis, the stabilisation and destabilisation of Pickering emulsions have been investigated....
Hypothesis: Surfactants in emulsions sometimes do not provide adequate stability against coalescence...
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de F...
Block copolymer nanoparticles prepared via polymerization-induced self-assembly (PISA) represent an ...
Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceutical...
We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently ...
Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active com...
Pickering emulsions are water or oil droplets that are stabilized by colloidal particles and have be...
Besides surfactants, which decrease the interfacial tension between two immiscible liquids, also int...
In recent years, there has been a resurgence of interest in Pickering emulsions because of the recog...
Here, we report a novel ‘double Pickering stabilization’ of W/O emulsions, where complex formation a...
The scientific literature from 2016 onwards on aspects of Pickering emulsions relevant to food and d...
International audiencePickering emulsions were formulated using biodegradable and biocompatible poly...
Emulsions are used in a wide range of applications, including food and cosmetics. Nowadays, the dema...
Whilst literature describing edible Pickering emulsions is becoming increasingly available, current ...
In this thesis, the stabilisation and destabilisation of Pickering emulsions have been investigated....
Hypothesis: Surfactants in emulsions sometimes do not provide adequate stability against coalescence...
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, Universidade de Lisboa, Faculdade de F...
Block copolymer nanoparticles prepared via polymerization-induced self-assembly (PISA) represent an ...
Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceutical...