Effects of the zeolite concentration on the microstructure of high internal phase emulsions stabilized by surfactant-coated zeolite particles

被引:11
|
作者
Gossard, Alban [1 ]
Fabregue, Nicolas [1 ]
David, Thomas [2 ]
Grandjean, Agnes [1 ]
机构
[1] Univ Montpellier, CEA, DMRC, ISEC,DES, Marcoule, France
[2] Univ Grenoble Alpes, CEA, LITEN, DTNM,LCAE, F-38000 Grenoble, France
关键词
Pickering emulsion; Zeolite; Nanoparticle; Surfactant; Rheology; Microscopy; HIERARCHICALLY STRUCTURED ZEOLITES; PICKERING EMULSIONS; PORE ARCHITECTURE; POROUS ADSORBENT; DOUBLE INVERSION; RHEOLOGY; NANOPARTICLES; ADSORPTION; STRATEGIES;
D O I
10.1016/j.colsurfa.2021.126853
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The shaping of powdery zeolites into hierarchical materials is an objective for numerous applications. Emulsions can be used as a soft template to create porous and monolithic materials, but a fine understanding and control of the microstructure of the emulsions is crucial. By relating rheological, microscopic observations and microstructural properties, this study highlights the influence of the zeolite content (1-8 wt%) on the microstructure of high internal phase emulsions (HIPEs) stabilized by tetradecyltrimethylammonium bromide (TTAB)-covered zeolite particles. Pickering oil-in-water (O/W) emulsions are obtained at low surfactant/zeolite weight ratios (< 0.2 wt/wt), while surfactant-stabilized emulsions form at high surfactant/zeolite weight ratios (2-7 wt/wt). The properties of the surfactant stabilized emulsions depend little on the concentration of zeolite particles. The droplets are only a few microns in diameter and because the bilayer surfactant-coated zeolite particles repulse each other, the emulsions have a creamy aspect and flow smoothly. In the Pickering emulsions however, droplet size and network strength depend strongly on the concentration of zeolite particles, which agglomerate when in excess and create a secondary network of agglomerated flocs in the continuous phase. At sufficient zeolite concentrations the unusual flow behavior of the emulsions suggests that the secondary network interconnects with the particles adsorbed at the oil-water interface.
引用
收藏
页数:8
相关论文
共 50 条
  • [1] High Internal Phase Emulsions Stabilized by a Zeolite-Surfactant Combination in a Composition-Dependent Manner
    Gossard, Alban
    Fabregue, Nicolas
    Hertz, Audrey
    Grandjean, Agnes
    [J]. LANGMUIR, 2019, 35 (52) : 17114 - 17121
  • [2] High Internal Phase Emulsions Stabilized Solely by Microgel Particles
    Li, Zifu
    Ming, Tian
    Wang, Jianfang
    Ngai, To
    [J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 2009, 48 (45) : 8490 - 8493
  • [3] Phase transitions and surface morphology of surfactant-coated aerosol particles
    Woods, Ephraim, III
    Kim, Hannah S.
    Wivagg, Carl N.
    Dotson, Sarah J.
    Broekhuizen, Keith E.
    Frohardt, Erin F.
    [J]. JOURNAL OF PHYSICAL CHEMISTRY A, 2007, 111 (43): : 11013 - 11020
  • [4] High Internal Phase Emulsions Stabilized Solely by Functionalized Silica Particles
    Ikem, Vivian O.
    Menner, Angelika
    Bismarck, Alexander
    [J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 2008, 47 (43) : 8277 - 8279
  • [5] Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals
    Capron, Isabelle
    Cathala, Bernard
    [J]. BIOMACROMOLECULES, 2013, 14 (02) : 291 - 296
  • [6] Role of particles in the rheology of solid-stabilized high internal phase emulsions
    Kaganyuk, Max
    Mohraz, Ali
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2019, 540 : 197 - 206
  • [7] Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles
    Lopez-Pedrouso, Maria
    Lorenzo, Jose M.
    Moreira, Ramon
    Franco, Daniel
    [J]. CURRENT OPINION IN FOOD SCIENCE, 2022, 46
  • [9] Adsorption of Orange II dye in aqueous solution onto surfactant-coated zeolite: Characterization, kinetic and thermodynamic studies
    Jin, Xiaoying
    Yu, Bing
    Chen, Zuliang
    Arocena, Joselito M.
    Thring, Ronald W.
    [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2014, 435 : 15 - 20
  • [10] High internal phase emulsions stabilized by starch nanocrystals
    Yang, Tao
    Zheng, Jie
    Zheng, Bi-Sheng
    Liu, Fu
    Wang, Shujun
    Tang, Chuan-He
    [J]. FOOD HYDROCOLLOIDS, 2018, 82 : 230 - 238