Attractive Pickering Emulsion Gels

被引:135
|
作者
Wu, Baiheng [1 ,2 ]
Yang, Chenjing [2 ]
Xin, Qi [2 ]
Kong, Linlin [2 ]
Eggersdorfer, Max [3 ]
Ruan, Jian [1 ]
Zhao, Peng [1 ]
Shan, Jianzhen [1 ]
Liu, Kai [4 ]
Chen, Dong [1 ,2 ]
Weitz, David A. [3 ]
Gao, Xiang [2 ]
机构
[1] Zhejiang Univ, Sch Med, Affiliated Hosp 1, Dept Med Oncol, Hangzhou 310003, Peoples R China
[2] Zhejiang Univ, Coll Energy Engn, Hangzhou 310027, Peoples R China
[3] Harvard Univ, John A Paulson Sch Engn & Appl Sci, Cambridge, MA 02138 USA
[4] Tsinghua Univ, Dept Chem, Beijing 100084, Peoples R China
基金
美国国家科学基金会; 中国国家自然科学基金; 中国博士后科学基金;
关键词
3D printing; emulsion gels; pickering emulsions; porous materials; shear thinning; POLYMERS; 3D;
D O I
10.1002/adma.202102362
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Properties of emulsions highly depend on the interdroplet interactions and, thus, engineering interdroplet interactions at molecular scale are essential to achieve desired emulsion systems. Here, attractive Pickering emulsion gels (APEGs) are designed and prepared by bridging neighboring particle-stabilized droplets via telechelic polymers. In the APEGs, each telechelic molecule with two amino end groups can simultaneously bind to two carboxyl functionalized nanoparticles in two neighboring droplets, forming a bridged network. The APEG systems show typical shear-thinning behaviors and their viscoelastic properties are tunable by temperature, pH, and molecular weight of the telechelic polymers, making them ideal for direct 3D printing. The APEGs can be photopolymerized to prepare APEG-templated porous materials and their microstructures can be tailored to optimize their performances, making the APEG systems promising for a wide range of applications.
引用
收藏
页数:8
相关论文
共 50 条
  • [31] Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
    Li, Songnan
    Zhang, Bin
    Tan, Chin Ping
    Li, Chao
    Fu, Xiong
    Huang, Qiang
    FOOD HYDROCOLLOIDS, 2019, 91 : 40 - 47
  • [32] Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
    Zou, Yuan
    Guo, Jian
    Yin, Shou-Wei
    Wang, Jin-Mei
    Yang, Xiao-Quan
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (33) : 7405 - 7414
  • [33] Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility
    Zheng, Chenmin
    Huang, Yufan
    Liang, Xiaojing
    Shen, Bihua
    Zhang, Guoguang
    Fei, Peng
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 244
  • [34] Pickering Emulsion Gels Based on Halloysite Nanotubes and Ionic Biopolymers: Properties and Cleaning Action on Marble Surface
    Cavallaro, Giuseppe
    Milioto, Stefana
    Nigamatzyanova, Laysan
    Alchatova, Farida
    Fakhrullin, Rawil
    Lazzara, Giuseppe
    ACS APPLIED NANO MATERIALS, 2019, 2 (05) : 3169 - 3176
  • [35] Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin
    Zhang, Bao
    Meng, Ran
    Li, Xiao-Long
    Liu, Wen-Jie
    Cheng, Jie-Shun
    Wang, Wu
    FOOD CHEMISTRY, 2021, 357
  • [36] Switchable Pickering Emulsion System
    Tian, Shiwei
    Mao, Guoliang
    Zhang, Jiayu
    Li, Na
    Jiang, Mengyuan
    Wu, Wei
    PROGRESS IN CHEMISTRY, 2020, 32 (04) : 434 - 453
  • [37] Model of Pickering-emulsion.
    Liesegang, RE
    KOLLOID-ZEITSCHRIFT, 1928, 45 (04): : 370 - 371
  • [38] Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
    Lin, Duanquan
    Kelly, Alan L.
    Miao, Song
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 102 : 123 - 137
  • [39] An overview on preparation of emulsion-filled gels and emulsion particulate gels
    Farjami, Toktam
    Madadlou, Ashkan
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 86 : 85 - 94
  • [40] Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels
    Cen, Kaiyue
    Yu, Xi
    Gao, Chengcheng
    Feng, Xiao
    Tang, Xiaozhi
    JOURNAL OF CEREAL SCIENCE, 2021, 102