Emulsions stabilized by highly hydrophilic TiO2 nanoparticles via van der Waals attraction-Reference-Cited by-同舟云学术

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Emulsions stabilized by highly hydrophilic TiO2 nanoparticles via van der Waals attraction

Published:2021-05 Issue: Volume:589 Page:378-387
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Wang Jing,Sun Yajuan,Yu Mingying,Lu Xihua,Komarneni Sridhar,Yang Cheng

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference37 articles.

1. Pickering stabilization of foams and emulsions with particles of biological origin;Lam;Curr. Opin. Colloid Sci.,2014

2. Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions;Kasiri;Int. J. Biol. Macromol.,2018

3. Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in particle-stabilized W/O/W emulsion gels: Controlled release and bioaccessibility;Chen;J. Agr. Food Chem.,2018

4. Catastrophic phase inversion of water-in-oil emulsions stabilized by hydrophobic silica;Binks;Langmuir,2000

5. Magnetic Pickering emulsions stabilized by Fe3O4 nanoparticles;Zhou;Langmuir,2011

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2. Study on the Pickering emulsions stabilized by SiO₂ nanoparticles for enhanced oil recovery;Journal of Surfactants and Detergents;2024-08-13

3. Effect of xanthan gum on stability and rheological behavior of O/W emulsion;Journal of Dispersion Science and Technology;2024-08-10

4. Highly Hydrophilic TiO₂ Nanoparticles as Stabilizers of Pickering Emulsions with Photosensitive Lipophilic Compounds: Synthesis and Application;The Journal of Physical Chemistry B;2024-08-03

5. Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions;Journal of Food Engineering;2024-08

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