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Herein, emulsions are stabilized with pH-sensitive microgels, and thus, it is possible to stabilize or destabilize these emulsions by small changes in pH. This is a nice example of emulsions responsive to external stimuli, which could be applied in drug delivery.
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[44•] Nguyen, B.T., Wang, W., Saunders, B.R., Benyahia, L., Nicolai, T., pH-responsive water-in-water pickering emulsions. Langmuir 31:12 (2015), 3605–3611 Herein, emulsions are stabilized with pH-sensitive microgels, and thus, it is possible to stabilize or destabilize these emulsions by small changes in pH. This is a nice example of emulsions responsive to external stimuli, which could be applied in drug delivery.
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(2015)
Langmuir
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Nguyen, B.T.1
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Nicolai, T.5
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45
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Microcapsules from self-assembled colloidal particles using aqueous phase-separated polymer solutions
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This paper can be considered as the first report of W/W emulsions stabilized with particles. The main objective of the work was the preparation of microcapsules (colloidosomes) in absence of oil, by using a more simple method than those previously described. The capsules could be responsive to external stimuli, and thus, highly appropriate for controlled release of active components.
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[45•] Poortinga, A.T., Microcapsules from self-assembled colloidal particles using aqueous phase-separated polymer solutions. Langmuir 24:5 (2008), 1644–1647 This paper can be considered as the first report of W/W emulsions stabilized with particles. The main objective of the work was the preparation of microcapsules (colloidosomes) in absence of oil, by using a more simple method than those previously described. The capsules could be responsive to external stimuli, and thus, highly appropriate for controlled release of active components.
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Langmuir
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Poortinga, A.T.1
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46
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Latex particles, incorporated to the gelatin/oxidizes starch/water system, significantly slowed down phase separation because of adsorption at the water/water interface. This paper was the first report that particles could be used for the stabilization of W/W interfaces. Bicontinuous microstructures were obtained by spinodal decomposition in the presence of the particles.
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[46•] Firoozmand, H., Murray, B.S., Dickinson, E., Interfacial structuring in a phase-separating mixed biopolymer solution containing colloidal particles. Langmuir 25:3 (2009), 1300–1305 Latex particles, incorporated to the gelatin/oxidizes starch/water system, significantly slowed down phase separation because of adsorption at the water/water interface. This paper was the first report that particles could be used for the stabilization of W/W interfaces. Bicontinuous microstructures were obtained by spinodal decomposition in the presence of the particles.
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(2009)
Langmuir
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Firoozmand, H.1
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47
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84859587828
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Particles trapped at the droplet interface in water-in-water emulsions
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This is a paper of outstanding interest. It provides a conclusive demonstration that latex particles can adsorb on water/water interfaces, imparting stability to emulsion droplets by a Pickering mechanism. Moreover, the authors were able to measure the adsorption contract angle, allowing the determination of the particle energy of adsorption.
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[47••] Balakrishnan, G., Nicolai, T., Benyahia, L., Durand, D., Particles trapped at the droplet interface in water-in-water emulsions. Langmuir 28 (2012), 5921–5926 This is a paper of outstanding interest. It provides a conclusive demonstration that latex particles can adsorb on water/water interfaces, imparting stability to emulsion droplets by a Pickering mechanism. Moreover, the authors were able to measure the adsorption contract angle, allowing the determination of the particle energy of adsorption.
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(2012)
Langmuir
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Balakrishnan, G.1
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48
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Soft particles consisting of proteins hydrogels showed to be much more efficient in stabilizing W/W emulsions than native protein. Emulsion stability depended on particle size and concentration, as expected for a Pickering stabilization mechanism.
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[48•] Nguyen, B.T., Nicolai, T., Benyahia, L., Stabilization of water-in-water emulsions by addition of protein particles. Langmuir 29:34 (2013), 10658–10664 Soft particles consisting of proteins hydrogels showed to be much more efficient in stabilizing W/W emulsions than native protein. Emulsion stability depended on particle size and concentration, as expected for a Pickering stabilization mechanism.
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(2013)
Langmuir
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Nguyen, B.T.1
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49
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84979017466
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Influence of the protein particle morphology and partitioning on the behavior of particle-stabilized water-in-water emulsions
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W/W emulsions in the dextran/polyethyleneglycol/water system have been prepared and stabilized with various protein-based particles. The solvation properties and the morphology of the particles were controlled. The results demonstrated that the emulsions are more stable when the particles possess a higher affinity for the external phase.
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[49••] Gonzalez-Jordan, A., Nicolai, T., Benyahia, L., Influence of the protein particle morphology and partitioning on the behavior of particle-stabilized water-in-water emulsions., 32(28), 2016, 7189–7197 W/W emulsions in the dextran/polyethyleneglycol/water system have been prepared and stabilized with various protein-based particles. The solvation properties and the morphology of the particles were controlled. The results demonstrated that the emulsions are more stable when the particles possess a higher affinity for the external phase.
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(2016)
, vol.32
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Gonzalez-Jordan, A.1
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50
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84957899571
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Stabilization of water-in-water emulsions by polysaccharide-coated protein particles
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In this outstanding work, surface-functionalized microgels were used to properly stabilize W/W emulsion droplets. The results showed that modification of particle surface by coating with polysaccharides can be a highly potential strategy for controlling the stabilization of water-in-water emulsions.
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[50••] de Freitas, R.A., Nicolai, T., Chassenieux, C., Benyahia, L., Stabilization of water-in-water emulsions by polysaccharide-coated protein particles. Langmuir 32 (2016), 1227–1232 In this outstanding work, surface-functionalized microgels were used to properly stabilize W/W emulsion droplets. The results showed that modification of particle surface by coating with polysaccharides can be a highly potential strategy for controlling the stabilization of water-in-water emulsions.
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(2016)
Langmuir
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de Freitas, R.A.1
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51
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84951795632
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Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions
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Whey protein isolate microgel particles were studied for the stabilization of W/W emulsions. These microgel particles were produced by a novel method consisting of forcing coarse particles of a pre-formed thermally processed protein gel through a jet homogenizer.
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[51•] Murray, B.S., Phisarnchananan, N., Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions. Food Hydrocoll. 56 (2016), 161–169 Whey protein isolate microgel particles were studied for the stabilization of W/W emulsions. These microgel particles were produced by a novel method consisting of forcing coarse particles of a pre-formed thermally processed protein gel through a jet homogenizer.
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Food Hydrocoll.
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Murray, B.S.1
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52
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The effect of nanoparticles on the phase separation of waxy corn starch + locust bean gum or guar gum
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Phase separation in the system composed of waxy corn starch, locust bean gum and water was studied in the presence of various nanosilica particles with different wetting properties. Surface hydrophobicity on silica nanoparticles was controlled by tuning the density of SiOH surface groups. The results showed that phase separation was significantly curtailed in the presence of nanoparticles. The particles had a strong preference for the starch phase, mainly at low particle hydrophobicity, producing a tendency to stabilize gum microdomains.
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[52•] Murray, B.S., Phisarnchananan, N., The effect of nanoparticles on the phase separation of waxy corn starch + locust bean gum or guar gum. Food Hydrocoll. 42 (2014), 92–99 Phase separation in the system composed of waxy corn starch, locust bean gum and water was studied in the presence of various nanosilica particles with different wetting properties. Surface hydrophobicity on silica nanoparticles was controlled by tuning the density of SiOH surface groups. The results showed that phase separation was significantly curtailed in the presence of nanoparticles. The particles had a strong preference for the starch phase, mainly at low particle hydrophobicity, producing a tendency to stabilize gum microdomains.
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Food Hydrocoll.
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[53] Aveyard, R., Binks, B., Clint, J., Emulsions stabilised solely by colloidal particles. Adv. Colloid Interf. Sci. 100 (2003), 503–546.
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This paper can be considered of outstanding interest, since demonstrates that platelets, or disk-like particles, can be highly appropriate for the stabilization of water-in-water emulsion droplets. These particles are able to strongly adsorb on the interface, with a minimum mass, and the adsorption is rather independent on contact angle. The word focused on gibbsite platelet particles, but nevertheless, it could be presumed that other types of disk-like particles could perform similarly.
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[54••] Vis, M., Opdam, J., Van't Oor, I.S.J., Soligno, G., Van Roij, R., Tromp, R.H., Erné, B.H., Water-in-water emulsions stabilized by nanoplates. ACS Macro Lett. 4:9 (2015), 965–968 This paper can be considered of outstanding interest, since demonstrates that platelets, or disk-like particles, can be highly appropriate for the stabilization of water-in-water emulsion droplets. These particles are able to strongly adsorb on the interface, with a minimum mass, and the adsorption is rather independent on contact angle. The word focused on gibbsite platelet particles, but nevertheless, it could be presumed that other types of disk-like particles could perform similarly.
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55
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This publication deals with the stabilization of W/W emulsion droplets by adsorption of nanorods in the form of cellulose nanocrystals. The results show that these nanorods can efficiently stabilize W/W emulsions.
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[55•] Peddireddy, K.R., Nicolai, T., Benyahia, L., Capron, I., Stabilization of water-in-water emulsions by nanorods., 5(3), 2016, 283–286 This publication deals with the stabilization of W/W emulsion droplets by adsorption of nanorods in the form of cellulose nanocrystals. The results show that these nanorods can efficiently stabilize W/W emulsions.
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(2016)
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56
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This paper is highly recommended for two reasons. First, it describes the formation of W/W emulsions by using liposomes as stabilizers, being able to adsorb on the water-water interface as non-rigid particles for Pickering stabilization. Second, it shows that W/W droplets can be used as a microreactor, since biochemical reactions and processes can be perform inside the droplets, as a mild and biomimetic aqueous reservoir.
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[56••] Dewey, D.C., Strulson, C.A., Cacace, D.N., Bevilacqua, P.C., Keating, C.D., Bioreactor droplets from liposome-stabilized all-aqueous emulsions. Nat. Commun. 5:May (2014), 1–9 This paper is highly recommended for two reasons. First, it describes the formation of W/W emulsions by using liposomes as stabilizers, being able to adsorb on the water-water interface as non-rigid particles for Pickering stabilization. Second, it shows that W/W droplets can be used as a microreactor, since biochemical reactions and processes can be perform inside the droplets, as a mild and biomimetic aqueous reservoir.
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Nat. Commun.
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Dewey, D.C.1
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This paper can be considered of special interest, because the authors achieve an accurate control over droplet size, by applying shear, in the system composed of gelatin, maltodextrin and water.
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[60•] Stokes, J.R., Wolf, B., Frith, W.J., Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model. J. Rheol., 45(5), 2001, 1173 This paper can be considered of special interest, because the authors achieve an accurate control over droplet size, by applying shear, in the system composed of gelatin, maltodextrin and water.
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The interest resides in the control of morphology of microgel particles. Various shapes and aspect ratios can be obtained, by shearing W/W gelling colloidal dispersions.
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[62••] Wolf, B., Frith, W.J., Norton, I.T., Influence of gelation on particle shape in sheared biopolymer blends. J. Rheol., 45(5), 2001, 1141 The interest resides in the control of morphology of microgel particles. Various shapes and aspect ratios can be obtained, by shearing W/W gelling colloidal dispersions.
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