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Article ; Online: Pickering Emulsions Stabilized by Polystyrene Particles Possessing Different Surface Groups.

Zheng, Raojun / Binks, Bernard P

Langmuir : the ACS journal of surfaces and colloids

2022 Volume 38, Issue 3, Page(s) 1079–1089

Abstract: Colloidal polystyrene (PS) latex particles in water can undergo interesting charge reversal in the presence of particular electrolytes. It is worth exploring the effect of charge reversal on the properties of Pickering emulsions they stabilize. Herein, ... ...

Abstract	Colloidal polystyrene (PS) latex particles in water can undergo interesting charge reversal in the presence of particular electrolytes. It is worth exploring the effect of charge reversal on the properties of Pickering emulsions they stabilize. Herein, emulsions stabilized by PS latex particles possessing different surface groups (sulfate, amidine, or carboxyl) were prepared in the presence of tetrapentylammonium bromide (TPeAB) or sodium thiocyanate (NaSCN) electrolytes. The effect of salt concentration on the charge of the particles and their colloid stability was measured. Emulsions were prepared from aqueous dispersions, and their type and stability were determined. The three-phase contact angle of particles at the planar oil-water interface was also measured using a gel trapping technique. It was found that the type of emulsion stabilized by latex particles is dominated by the hydrophobic PS portion on particle surfaces, although their surface charge is strongly affected by electrolyte addition. Preferred emulsions were always water-in-oil with dodecane, and charge reversal had little influence on the emulsion type and stability. However, transitional phase inversion of emulsions stabilized by carboxyl latex particles occurred on adding salt when the oil was a low-viscosity polydimethylsiloxane.
Language	English
Publishing date	2022-01-14
Publishing country	United States
Document type	Journal Article
ZDB-ID	2005937-1
ISSN	1520-5827 ; 0743-7463
ISSN (online)	1520-5827
ISSN	0743-7463
DOI	10.1021/acs.langmuir.1c02648
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Fabrication of Stable Oleofoams with Sorbitan Ester Surfactants.

Liu, Yu / Binks, Bernard P

Langmuir : the ACS journal of surfaces and colloids

2022 Volume 38, Issue 48, Page(s) 14779–14788

Abstract: Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. However, the preparation of an oleofoam with sorbitan ester alone has not been reported. Here, we apply a novel protocol to fabricate stable oleofoams of ... ...

Abstract	Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. However, the preparation of an oleofoam with sorbitan ester alone has not been reported. Here, we apply a novel protocol to fabricate stable oleofoams of high air volume fraction from mixtures of vegetable oil and sorbitan ester. To incorporate more air bubbles into the oil matrix, aeration is first carried out in the one-phase region at high temperatures, during which the highest over-run can reach 280%. Due to foam instability at high temperatures, the foam is then submitted to rapid cooling, followed by storage at low temperatures. For high-melting sorbitan monostearate, the resulting foams containing many crystal-encased air bubbles are ultrastable to drainage, coarsening, and coalescence for several months. On the contrary, the cooled foams with low-melting sorbitan monooleate go through a gradual decay lasting for more than 1 month. We highlight the importance of hydrogen bond formation between surfactant and oil in enhancing foam stability. The generic nature of the above findings is demonstrated by preparing oil foams with various vegetable oils and sorbitan monooleate.
Language	English
Publishing date	2022-11-21
Publishing country	United States
Document type	Journal Article
ZDB-ID	2005937-1
ISSN	1520-5827 ; 0743-7463
ISSN (online)	1520-5827
ISSN	0743-7463
DOI	10.1021/acs.langmuir.2c02413
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Article: Pickering Emulsions Stabilized by Polystyrene Particles Possessing Different Surface Groups

Zheng, Raojun / Binks, Bernard P.

Langmuir. 2022 Jan. 14, v. 38, no. 3

2022

Abstract	Colloidal polystyrene (PS) latex particles in water can undergo interesting charge reversal in the presence of particular electrolytes. It is worth exploring the effect of charge reversal on the properties of Pickering emulsions they stabilize. Herein, emulsions stabilized by PS latex particles possessing different surface groups (sulfate, amidine, or carboxyl) were prepared in the presence of tetrapentylammonium bromide (TPeAB) or sodium thiocyanate (NaSCN) electrolytes. The effect of salt concentration on the charge of the particles and their colloid stability was measured. Emulsions were prepared from aqueous dispersions, and their type and stability were determined. The three-phase contact angle of particles at the planar oil–water interface was also measured using a gel trapping technique. It was found that the type of emulsion stabilized by latex particles is dominated by the hydrophobic PS portion on particle surfaces, although their surface charge is strongly affected by electrolyte addition. Preferred emulsions were always water-in-oil with dodecane, and charge reversal had little influence on the emulsion type and stability. However, transitional phase inversion of emulsions stabilized by carboxyl latex particles occurred on adding salt when the oil was a low-viscosity polydimethylsiloxane.
Keywords	contact angle ; electrolytes ; emulsions ; gels ; hydrophobicity ; latex ; oil-water interface ; oils ; polydimethylsiloxane ; polystyrenes ; salt concentration ; sodium ; sulfates ; thiocyanates
Language	English
Dates of publication	2022-0114
Size	p. 1079-1089.
Publishing place	American Chemical Society
Document type	Article
ZDB-ID	2005937-1
ISSN	1520-5827 ; 0743-7463
ISSN (online)	1520-5827
ISSN	0743-7463
DOI	10.1021/acs.langmuir.1c02648
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Article ; Online: Edible oil‐in‐water emulsions stabilized by hydrophile–lipophile balanced sucrose ester

Hu, Xin / Binks, Bernard P. / Cui, Zhenggang

Journal of the American Oil Chemists' Society. 2023 Sept., v. 100, no. 9 p.711-721

2023

Abstract: Conventional emulsions are mostly stabilized by surfactants and for stabilization of oil‐in‐water emulsions the surfactants should be hydrophilic or with HLB numbers larger than seven. In this work, we report that edible oil‐in‐water emulsions can also ... ...

Abstract	Conventional emulsions are mostly stabilized by surfactants and for stabilization of oil‐in‐water emulsions the surfactants should be hydrophilic or with HLB numbers larger than seven. In this work, we report that edible oil‐in‐water emulsions can also be stabilized by surfactants with an HLB value close to seven. With edible sucrose ester C‐1807 (HLB no. = 7) as emulsifier and three edible oils (canola oil, olive oil, soybean oil), edible oil‐in‐water emulsions can be stabilized by C‐1807 at concentrations beyond its critical aggregation concentration (CAC). Although monomeric C‐1807 behaves as an inferior emulsifier, they assemble to form multilamellar vesicles in water at concentrations higher than the CAC giving a viscoelastic/gel‐like aqueous phase which is partly responsible for emulsion stabilization. Specifically, at 2 wt%, high internal phase emulsions (HIPEs) with ϕₒ = 0.75 can be obtained, which are stable against cooling–heating cycles between 5 and 30°C during storage. The vesicles disperse in the aqueous lamellae surrounding the oil droplets, which together with the viscoelastic/gel‐like continuous phase prevents them from flocculation and coalescence.
Keywords	canola oil ; emulsifiers ; emulsions ; flocculation ; hydrophilicity ; olive oil ; soybean oil ; sucrose
Language	English
Dates of publication	2023-09
Size	p. 711-721.
Publishing place	John Wiley & Sons, Inc.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	240684-6
ISSN	1558-9331 ; 0003-021X
ISSN (online)	1558-9331
ISSN	0003-021X
DOI	10.1002/aocs.12698
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Article ; Online: Aqueous and Oil Foams Stabilized by Surfactant Crystals: New Concepts and Perspectives.

Fameau, Anne-Laure / Binks, Bernard P

Langmuir : the ACS journal of surfaces and colloids

2021 Volume 37, Issue 15, Page(s) 4411–4418

Abstract: Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of ... ...

Abstract	Surfactant crystals can stabilize liquid foams. The crystals are adsorbed at bubble surfaces, slowing down coarsening and coalescence. Excess crystals in the liquid channels between bubbles arrest drainage, leading to ultrastable foams. The melting of crystals upon raising the temperature allows thermoresponsive foams to be designed. In the case of oil foams, the stabilization by crystals received substantial renewed interest in the last 5 years due to their potential applications, particularly in the food industry. For aqueous foams, several reports exist on foams stabilized by crystals. However, these two kinds of liquid foams possess similarities in terms of stabilization mechanisms and the design of surfactant crystal systems. This field will certainly grow in the coming years, and it will contribute to the engineering of new soft materials not only for food but also for cosmetics, pharmaceuticals, and biomedical applications.
Language	English
Publishing date	2021-04-07
Publishing country	United States
Document type	Journal Article
ZDB-ID	2005937-1
ISSN	1520-5827 ; 0743-7463
ISSN (online)	1520-5827
ISSN	0743-7463
DOI	10.1021/acs.langmuir.1c00410
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Article ; Online: Particle-stabilized oil foams.

Binks, Bernard P / Vishal, Badri

Advances in colloid and interface science

2021 Volume 291, Page(s) 102404

Abstract: The area of oil foams although important industrially has received little academic attention until the last decade. The early work using molecular surfactants for stabilisation was limited and as such it is difficult to obtain general rules of thumb. ... ...

Abstract	The area of oil foams although important industrially has received little academic attention until the last decade. The early work using molecular surfactants for stabilisation was limited and as such it is difficult to obtain general rules of thumb. Recently however, interest has grown in the area partly fuelled by the understanding gained in the general area of colloidal particles at fluid interfaces. We review the use of solid particles as foaming agents for oil foams in cases where particles (inorganic or polymer) are prepared ex situ and in cases where crystals of surfactant or fat are prepared in situ. There is considerable activity in the latter area which is particularly relevant to the food industry. Discussion of crude oil/lubricating oil foams is excluded from this review.
Language	English
Publishing date	2021-03-20
Publishing country	Netherlands
Document type	Journal Article ; Review
ZDB-ID	210507-x
ISSN	1873-3727 ; 0001-8686
ISSN (online)	1873-3727
ISSN	0001-8686
DOI	10.1016/j.cis.2021.102404
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Article ; Online: A novel strategy to fabricate stable oil foams with sucrose ester surfactant.

Liu, Yu / Binks, Bernard P

Journal of colloid and interface science

2021 Volume 594, Page(s) 204–216

Abstract: Hypothesis: Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce ... ...

Abstract	Hypothesis: Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability? Experiments: Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms. Findings: Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.
MeSH term(s)	Crystallization ; Esters ; Sucrose ; Surface Tension ; Surface-Active Agents
Chemical Substances	Esters ; Surface-Active Agents ; Sucrose (57-50-1)
Language	English
Publishing date	2021-03-10
Publishing country	United States
Document type	Journal Article
ZDB-ID	241597-5
ISSN	1095-7103 ; 0021-9797
ISSN (online)	1095-7103
ISSN	0021-9797
DOI	10.1016/j.jcis.2021.03.021
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Article: Foams of vegetable oils containing long-chain triglycerides

Liu, Yu / Binks, Bernard P

Journal of colloid and interface science. 2021 Feb. 01, v. 583

2021

Abstract: Can vegetable oils containing long-chain triglycerides be aerated to yield stable oil foams? This is based on the idea that cooling of vegetable oil results in the formation of crystals of certain triglyceride chain lengths and composition dispersed in ... ...

Abstract	Can vegetable oils containing long-chain triglycerides be aerated to yield stable oil foams? This is based on the idea that cooling of vegetable oil results in the formation of crystals of certain triglyceride chain lengths and composition dispersed in liquid oil of other chain lengths and composition. Do such oleogels allow the formation of oil foams stabilised by adsorbed crystals?Using two vegetable oils, the temperatures for crystal formation are determined. Crystal dispersions were characterised using rheology and optical microscopy. Oleogels were aerated using a double beater and the effects of temperature and aeration time were investigated. The stability and microstructure of the oil foams were studied visually and using microscopy. A stable oil foam was progressively destabilised on heating.Upon cooling/warming vegetable oils, crystals of high melting triglyceride form in a low melting liquid oil - an oleogel. Such oleogels can be whipped to fabricate oil foams stabilised by fat crystals. Optimum foaming yields an over-run of ~ 40% for peanut oil and ~ 110% for olive oil. Oil foams which do not exhibit drainage, coarsening or coalescence result. We show that high melting triglyceride crystals possess a higher fraction of saturated fatty acids than the original oil. Ultra-stable oil foams can be rendered unstable by heating upon approaching the melting point of the crystals.
Keywords	aeration ; cooling ; drainage ; foams ; light microscopy ; liquids ; microstructure ; oleogels ; olive oil ; peanut oil ; rheology ; temperature ; vegetable oil ; vegetables
Language	English
Dates of publication	2021-0201
Size	p. 522-534.
Publishing place	Elsevier Inc.
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	241597-5
ISSN	1095-7103 ; 0021-9797
ISSN (online)	1095-7103
ISSN	0021-9797
DOI	10.1016/j.jcis.2020.09.043
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Article: Double scaffold networks regulate edible pickering emulsion gel for designing thermally actuated 4D printing

Jiang, Qinbo / Binks, Bernard P. / Meng, Zong

Food hydrocolloids. 2022 July 11,

2022

Abstract: 3D and 4D printing of emulsion gels can be achieved by controlling the continuous phase and the interface. Edible high internal phase water-in-oil Pickering emulsion gels (PEGs) with a tunable double scaffold network structure are designed and prepared ... ...

Abstract	3D and 4D printing of emulsion gels can be achieved by controlling the continuous phase and the interface. Edible high internal phase water-in-oil Pickering emulsion gels (PEGs) with a tunable double scaffold network structure are designed and prepared by food-grade phytosterol nanoparticles (PPs). In PEGs, PPs through hydrogen bonding enable binding of emulsion droplets to form the first scaffold network, giving PEGs high viscoelasticity for 3D printing. In the continuous oil phase, palm kernel stearin (PKST) can crystallize forming the second scaffold network of crystals to reinforce 3D printed objects of PEGs. The PEG can be used as a biocompatible template to engineer edible and rigid porous materials with adjustable strength and pore size depending on the degree of curing. 4D printing of PEGs is achieved by the thermal response of the PKST crystal network, leading to the unlimited potential of highly biocompatible PEGs in many applications.
Keywords	crystallization ; emulsions ; gels ; hydrocolloids ; hydrogen ; oils ; palm kernels ; phytosterols ; porosity ; stearin ; three-dimensional printing ; viscoelasticity
Language	English
Dates of publication	2022-0711
Publishing place	Elsevier Ltd
Document type	Article
Note	Pre-press version
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.107969
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Article: Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ

Hu, Xin / Binks, Bernard P. / Cui, Zhenggang

Food hydrocolloids. 2022 Apr., v. 125

2022

Abstract: Water-in-oil (W/O) Pickering emulsions possessing long-term stability are important in the food industry and for other applications. However, the availability of food-grade particles is limited. In this work, the behavior of the nonionic surfactant ... ...

Abstract	Water-in-oil (W/O) Pickering emulsions possessing long-term stability are important in the food industry and for other applications. However, the availability of food-grade particles is limited. In this work, the behavior of the nonionic surfactant sucrose stearate C-1801 as a food-grade W/O Pickering emulsion stabilizer is examined. C-1801 dissolved in hexadecane or edible oils like canola oil, soybean oil and olive oil at high temperature forms crystals upon cooling to room temperature. The spherical crystals exhibit Maltese-cross features and are of diameter 1–10 μm. At room temperature, stable W/O Pickering emulsions including high internal phase emulsions can be formed in which C-1801 crystals adsorb at the oil-water interface and excess crystals remain dispersed in the continuous phase preventing water droplets from coalescence and sedimentation respectively. Emulsions are however temperature-sensitive destabilizing upon reaching the melting point of the crystals. The emulsions prepared using edible oil remain stable after three cooling-heating cycles between 5 °C and 30 °C, and water-in-canola oil emulsions also survive three harsh freeze-thaw cycles between −20 °C and 30 °C. A network of aggregated droplets and crystals is formed in emulsions endowing them with high viscosity and long-term stability. This behaviour demonstrates that sucrose ester C-1801 is an excellent food-grade emulsifier for W/O food products.
Keywords	ambient temperature ; canola oil ; cooking fats and oils ; emulsifiers ; emulsions ; food industry ; freeze-thaw cycles ; hexadecane ; hydrocolloids ; nonionic surfactants ; oil-water interface ; olive oil ; soybean oil ; stabilizers ; stearic acid ; sucrose ; viscosity
Language	English
Dates of publication	2022-04
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2021.107394
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