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
  • [31] Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
    Shi, Aimin
    Feng, Xinyue
    Wang, Qiang
    Adhikari, Benu
    [J]. FOOD HYDROCOLLOIDS, 2020, 109
  • [32] Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers
    Tan, Huan
    Sun, Guanqing
    Lin, Wei
    Mu, Changdao
    Ngai, To
    [J]. ACS APPLIED MATERIALS & INTERFACES, 2014, 6 (16) : 13977 - 13984
  • [33] Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
    Liu, Xiao
    Guo, Jian
    Wan, Zhi-Li
    Liu, Yu-Yang
    Ruan, Qi-Jun
    Yang, Xiao-Quan
    [J]. FOOD HYDROCOLLOIDS, 2018, 77 : 168 - 175
  • [34] Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate
    Xu, Feiran
    Pan, Mengmeng
    Li, Jinwei
    Ju, Xingrong
    Wu, Jin
    Cui, Zeyu
    Wang, Lifeng
    [J]. LWT, 2021, 149
  • [35] High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
    Medeiros Theophilo Galvao, Andressa Maria
    Marcela Velez-Erazo, Eliana
    Bovi Karatay, Graziele Grossi
    Furtado, Guilherme de Figueiredo
    Vidotto, Danilo C.
    Tavares, Guilherme M.
    Hubinger, Miriam Dupas
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2022, 653
  • [36] Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate
    Xu, Feiran
    Pan, Mengmeng
    Li, Jinwei
    Ju, Xingrong
    Wu, Jin
    Cui, Zeyu
    Wang, Lifeng
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 149
  • [37] Stability of LAPONITE®-stabilized high internal phase Pickering emulsions under shear
    Dinkgreve, M.
    Velikov, K. P.
    Bonn, D.
    [J]. PHYSICAL CHEMISTRY CHEMICAL PHYSICS, 2016, 18 (33) : 22973 - 22977
  • [38] Formulation and composition effects in phase transitions of emulsions stabilized by cellulose nanofibrils and an ionic surfactant
    Huan, Siqi
    Yokota, Shingo
    Bai, Long
    Ago, Mariko
    Borghei, Maryam
    Kondo, Tetsuo
    Rojas, Orlando
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
  • [39] Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
    Yi, Jiang
    Gan, Chao
    Wen, Zhen
    Fan, Yuting
    Wu, Xuli
    [J]. FOOD HYDROCOLLOIDS, 2021, 113 (113)
  • [40] Preparation of High Internal Water-Phase Double Emulsions Stabilized by a Single Anionic Surfactant for Fabricating Interconnecting Porous Polymer Microspheres
    Li, Zichao
    Liu, Huarong
    Zeng, Lai
    Liu, Hewen
    Yang, Song
    Wang, Yanmei
    [J]. LANGMUIR, 2014, 30 (41) : 12154 - 12163