Journal
SOFT MATTER
Volume 5, Issue 5, Pages 1019-1023Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/b812706a
Keywords
-
Categories
Funding
- EPSRC (UK) and Unilever Research, Vlaardingen, The Netherlands
Ask authors/readers for more resources
We have fabricated novel, food-grade anisotropic 'lumpy' micro-rods with micro-particle inclusions using an in-shear flow solvent attrition technique. Various micro-particle inclusions have been used in shellac and ethyl cellulose micro-rods which include sporopollenin microcapsules, porous silicas, yeast cells, sodium bicarbonate micro-crystals, metal micro-particles and magnetite nano-particles. Functionalisation of the micro-rods also involved thermal or microwave induced degradation of particles incorporated in the polymeric micro-rods. Using this technique we have produced a range of lumpy and 'ballooned' micro-rods and have characterised their morphologies by using optical and fluorescence microscopy. Our study indicates that the lumpy micro-rods have an increased efficiency as foam stabilisers compared with regular 'smooth' micro-rods without particle inclusions.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available