CO-stabilisation mechanisms of nanoparticles and surfactants in Pickering Emulsions produced by membrane emulsification
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- 作者：Qingchun Yuana ; q.yuan@aston.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Richard A. Williamsb
- 关键词：Pickering emulsion ; Co-stabilisation ; Stabilisation mechanism ; Membrane emulsification
- 刊名：Journal of Membrane Science
- 出版年：2016
- 出版时间：1 January 2016
- 年：2016
- 卷：497
- 期：Complete
- 页码：221-228
- 全文大小：1497 K
文摘
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Emulsions formed by membrane emulsification are used for an experimental co-stabilisation study.
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Co-stabilisation arising from Interactions of both electrostatic and steric stabilised nanoparticles with different types of surfactant are reported.
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Two distinct co-stabilisation mechanisms of nanoparticles and surfactants are identified.
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Competitive adsorption kinetics or Gibbs Marangoni equilibrium play the key role in the co-stabilisation.