Microgel particles at the fluid-fluid interfaces

Microgels are colloidal gel particles that consist of chemically cross-linked three-dimensional polymer networks. They are able to dramatically swell or shrink in response to a variety of external stimuli such as temperature, pH, ionic strength, electric field, and enzyme activities. Very recently, microgel particles were employed as stabilizers for emulsions. Being soft, porous and stimuli sensitivity, it has been shown that emulsions stabilized by these microgel particles can offer an unparalleled degree of control on emulsions' stability, well beyond what can be achieved by using small molecular surfactants or conventional solid colloidal particles. In this feature article, we review recent studies where microgel particles were employed as emulsion stabilizers, focusing on the behavior of microgel particles at the liquid-liquid interfaces. We also highlight that emulsions stabilized by soft microgel particles can serve as a template for the fabrication of novel functional materials which will have a great potential to be applied in a variety of applications.