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- Publisher
- Elsevier
- Copyright
- Copyright © 2013 Elsevier Ltd
- ISSN
- 1359-0294
- eISSN
- 1879-0399
- D.O.I.
- 10.1016/j.cocis.2013.04.009
- Publisher site
- See Article on Publisher Site
Abstract
1 Introduction</h5> The traditional definition of a Pickering emulsion dates from the early 1900s when Ramsden [1] and Pickering [2] first explored particle-stabilized emulsions. The term ‘Pickering’ is now loosely used to represent any colloidal species that acts as a steric (mechanical) barrier against droplet–droplet coalescence and phase separation in oil-in-water (O/W), water-in-oil emulsions (W/O) or multiple emulsions [3 •• ,4 • ,5] . Within the past decade, Pickering emulsions have been increasingly ‘trending’, with interest in their attributes growing in fundamental physics (e.g., interactions between nanoparticles trapped at interfaces), new materials (e.g., liquid marbles, dry water, colloidosomes, etc.) and their potential for drugs and bioactive compound encapsulation and delivery.</P>Since the pioneering work of Lucassen-Reynders and van den Tempel on tristearin crystal-stabilized W/O emulsions in the 1960s [6 •• ] , there have been a number of advances in the stabilization of edible emulsions using fat-based species. In this light, this review explores three types of Pickering stabilization and proposes a nomenclature to delineate them ( Fig. 1 ). Type I is the most conventional mode of stabilization reported in the fat science literature and usually involves the direct interfacial solidification of surfactant monolayers or multilayers ( Fig.
Journal
Current Opinion in Colloid & Interface Science – Elsevier
Published: Aug 1, 2013
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