4.5 Review

Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

期刊

PARTICUOLOGY
卷 64, 期 -, 页码 153-163

出版社

ELSEVIER SCIENCE INC
DOI: 10.1016/j.partic.2021.06.004

关键词

Emulsion; Pickering emulsion; Particle; Colloidal surfactant; Amphiphilicity

资金

  1. Zhejiang Provincial Natural Science Foundation [Y20B060027]
  2. National Natural Science Foundation of China [21878258]
  3. Zhejiang University Education Foundation Global Partnership Fund
  4. National Science Foundation [DMR1310266]
  5. Harvard Materials Research Science and Engineering Center [DMR-1420570]
  6. Innovation Project of Keqiao

向作者/读者索取更多资源

Pickering emulsions, stabilized by solid particles, have advantages like resistance to coalescence, long-term stability, and good biocompatibility. Understanding particle properties and strategies for preparing amphiphilic Janus particles are crucial, as is the expanding application of Pickering emulsions in various industries.
Pickering emulsions are emulsions stabilized by colloidal surfactants, i.e. solid particles. Compared with traditional molecular surfactant-stabilized emulsions, Pickering emulsions show many advantages, such as high resistance to coalescence, long-term stability, good biocompatibility and tunable properties. In recent years, Pickering emulsions are widely applied in scientific researches and industrial applications. In this review, we focus on the influences of particle properties on Pickering emulsions, including particle amphiphilicity, concentration, size and shape, and summarize the strategies developed for the preparation of amphiphilic Janus particles. The applications of Pickering emulsions in food industry, cosmetic industry, material science, drug delivery, biomedical research and vaccine adjuvant will also be covered. Pickering emulsions are a unique system for multi-disciplinary studies and will become more and more important in the future. (c) 2021 Chinese Society of Particuology and Institute of Process Engineering, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved.

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