Fabrication of starch-based nanospheres to stabilize pickering emulsion

Carbohydrate Polymers

Volumn 88, Issue 4, 2012, Pages 1358-1363

  Tan, Ying ^a   Xu, Kun ^a   Liu, Chang ^a,b   Li, Yangling ^a,b   Lu, Cuige ^a,b   Wang, Pixin ^a  

^a CHANGCHUN INSTITUTE OF APPLIED CHEMISTRY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Amphiphilic; Nanospheres; pH responsive; Pickering emulsion; Starch

Indexed keywords

ACETIC ANHYDRIDES; AMPHIPHILICS; AQUEOUS DISPERSIONS; NANOPRECIPITATION; OIL PHASE; PH-RESPONSIVE; PHTHALIC ANHYDRIDES; PICKERING EMULSIONS; STARCH-BASED; UNIFORM SIZE; VOLUME RATIO; WATER PHASE;

EMULSIFICATION; NANOSPHERES;

STARCH;

EID: 84862812350     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.02.018     Document Type: Article

References (30)

1. M.A. Augustin, and Y. Hemar Nano- and micro-structured assemblies for encapsulation of food ingredients Chemical Society Reviews 38 2009 902 912
2. B.P. Binks Particles as surfactants - similarities and differences Current Opinion in Colloid and Interface Science 7 2002 21 41 (Pubitemid 34601086)
3. B.P. Binks, P.D.I. Fletcher, B.L. Holt, P. Beaussoubre, and K. Wong Phase inversion of particle-stabilised perfume oil-water emulsions: experiment and theory Physical Chemistry Chemical Physics 12 2010 11954 11966
4. B.P. Binks, and S.O. Lumsdon Catastrophic phase inversion of water-in-oil emulsions stabilized by hydrophobic silica Langmuir 16 2000 2539 2547 (Pubitemid 30576775)
5. B.P. Binks, and S.O. Lumsdon Influence of particle wettability on the type and stability of surfactant-free emulsions Langmuir 16 2000 8622 8631 (Pubitemid 32022782)
6. B.P. Binks, and R. Murakami Phase inversion of particle-stabilized materials from foams to dry water Nature Materials 5 2006 865 869 (Pubitemid 44658570)
7. Y.H. Chang, J.H. Lin, and C.Y. Lii Effect of ethanol concentration on the physicochemical properties of waxy corn starch treated by hydrochloric acid Carbohydrate Polymers 57 1 2004 89 96
8. H. Chi, K. Xu, X.L. Wu, Q. Chen, D.H. Xue, and C.L. Song Effect of acetylation on the properties of corn starch Food Chemistry 106 3 2008 923 928 (Pubitemid 47380046)
9. E. Dickinson Food emulsions and foams: Stabilization by particles Current Opinion in Colloid and Interface Science 15 2010 40 49
10. A.D. Dinsmore, M.F. Hsu, M.G. Nikolaides, M. Marquez, A.R. Bausch, and D.A. Weitz Colloidosomes: Selectively permeable capsules composed of colloidal particles Science 298 2009 1006 1009
11. S.E. Friberg Foams from non-aqueous systems Current Opinion in Colloid and Interface Science 15 2010 359 364
12. S. Fujii, A. Aichi, M. Muraoka, N. Kishimoto, K. Iwahori, and Y. Nakamura Ferritin as a bionano-particulate emulsifier Journal of Colloid and Interface Science 338 2009 222 228
13. S. Fujii, S.P. Armes, B.P. Binks, and R. Murakami Stimulus-responsive particulate emulsifiers based on lightly cross-linked poly(4-vinylpyridine)- silica nanocomposite microgels Langmuir 22 2006 6818 6825 (Pubitemid 44231421)
14. S. Fujii, E.S. Read, B.P. Binks, and S.P. Armes Stimulus-responsive emulsifiers based on nanocomposite microgel particles Advanced Materials 17 2005 1014 1018 (Pubitemid 40584340)
15. J.W. Kim, A.F. Nieves, N. Dan, A.S. Utada, M. Marquez, and D.A. Weitz Colloidal assembly route for responsive colloidosomes with tunable permeability Nano Letters 7 2007 2876 2880 (Pubitemid 47522452)
16. Y. Li, Y. Tan, Z. Ning, S. Sun, Y. Gao, and P. Wang Design and fabrication of fluorescein-labelled starch-based nanospheres Carbohydrate Polymers 86 2011 291 295
17. T. Liebert, S. Hornig, S. Hesse, and T. Heinze Nanoparticles on the basis of highly functionalized dextrans Journal of the American Chemical Society 127 2005 10484 10485 (Pubitemid 41061411)
18. P.F. Noble, O.J. Cayre, R.G. Alargova, O.D. Velev, and V.N. Paunov Fabrication of hairy colloidosomes with shells of polymeric microrods Journal of the American Chemical Society 126 2004 8092 8093 (Pubitemid 38878937)
19. S.U. Pickering Emulsions Journal of the Chemical Society 91 1907 2001 2021
20. E.S. Read, S. Fujii, J.I. Amalvy, D.P. Randall, and S.P. Armes Effect of varying the oil phase on the behavior of pH-responsive latex-based emulsifiers: Demulsification versus transitional phase inversion Langmuir 20 2004 7422 7429
21. F.J. Rossier-Miranda, C.G.P.H. Schroen, and R.M. Boom Colloidosomes: Versatile microcapsules in perspective Colloids and Surfaces A: Physicochemical and Engineering Aspects 343 2009 43 49
22. J.T. Russell, Y. Lin, A. Böker, L. Su, P. Carl, and H. Zettl Self-assembly and cross-linking of bionanoparticles at liquid-liquid interfaces Angewandte Chemie-International Edition 44 2005 2420 2426 (Pubitemid 40607411)
23. E. Semo, E. Kesselman, D. Danino, and Y.D. Livney Casein micelle as a natural nano-capsular vehicle for nutraceuticals Food Hydrocolloids 21 2007 936 942 (Pubitemid 46400946)
24. G.Q. Sun, Z.F. Li, and T. Ngai Inversion of particle-stabilized emulsions to form high-internal-phase emulsions Angewandte Chemie-International Edition 49 2010 2163 2166
25. Y. Tan, K. Xu, L.L. Li, C. Liu, C.L. Song, and P.X. Wang Fabrication of size-controlled starch-based nanospheres by nanoprecipitation ACS Applied Materials and Interfaces 1 4 2009 956 959
26. Y. Tan, K. Xu, Y. Li, S.M. Sun, and P.X. Wang A robust route to fabricate starch esters vesicles Chemical Communications 46 2010 4523 4525
27. Y. Tan, K. Xu, P. Wang, W. Li, S. Sun, and L. Dong High mechanical strength and rapid response rate of poly(N-isopropylacrylamide) hydrogel crosslinked by starch-based nanospheres Soft Matter 6 2010 1467 1471
28. M.V. Tzoumaki, T. Moschakis, V. Kiosseoglou, and C.G. Biliaderis Oil-in-water emulsions stabilized by chitin nanocrystal particles Food Hydrocolloids 25 2011 1521 1529
29. H.A. Wege, S. Kim, V.N. Paunov, Q. Zhong, and O.D. Velev Long-term stabilization of foams and emulsions with in situ formed microparticles from hydrophobic cellulose Langmuir 24 2008 9245 9253
30. A. Yusoff, and B.S. Murray Modified starch granules as particle-stabilizers of oil-in-water emulsions Food Hydrocolloids 25 2011 42 55