Besoin d'une information ?

RECHERCHEZ LE CONTENU QUI VOUS INTÉRESSE :
Logo Laboratoire

Emulsions

Emulsions

Water in water emulsions and emulgels

When mixing two aqueous solutions of incompatible polymers, one can obtain water in water emulsions that consist in droplets of one polymer phase dispersed in the second one. The interfacial tension between both phases is so low that their stabilization mainly proceeds through a Pickering mechanism and needs the use of solid particles sitting at the interface. We have investigated several types of particles as stabilizing agents: proteic aggregates, latex, microgels, cellulose nanocrystals,.. To increase the shelf-life of the w/w emulsions, they can be turned into emulgel through the gelation of the continuous phase. W/W emulsions are also a way for achieving (micro)gels with controlled porosity through the cross-linking of the droplets or of the continuous phase leading to biomaterials with potential applications in tissue engineering and cell therapy.

 

  Researchers

  • Lazhar Benyahia
  • Erwan Nicol
  • Taco Nicolai
  • Fréderic Renou

Related papers

  • Balakrishnan, G.; Nicolai, T.; Benyahia, L.; Durand, D. Particles Trapped at the Droplet Interface in Water-in-Water Emulsions. Langmuir 2012, 28, (14), 5921-5926.10.1021/la204825f
  • Nguyen, B. T.; Nicolai, T.; Benyahia, L. Stabilization of Water-in-Water Emulsions by Addition of Protein Particles. Langmuir 2013, 29, (34), 10658-10664.10.1021/la402131e
  • Nguyen, B. T.; Wang, W.; Saunders, B. R.; Benyahia, L.; Nicolai, T. pH-Responsive Water-in-Water Pickering Emulsions. Langmuir 2015, 31, (12), 3605-3611.10.1021/la5049024
  • de Freitas, R. A.; Nicolai, T.; Chassenieux, C.; Benyahia, L. Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles. Langmuir 2016, 32, (5), 1227-1232.10.1021/acs.langmuir.5b03761
  • Gonzalez-Jordan, A.; Nicolai, T.; Benyahia, L. Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions. Langmuir 2016, 32, (28), 7189-7197.10.1021/acs.langmuir.6b01993
  • Klymenko, A.; Colombani, O.; Nicol, E.; Chassenieux, C.; Nicolai, T. Effect of Self-Assembly on Phase Separation of Di- and Triblock Copolymers Mixed with Homopolymers in Aqueous Solution. Macromolecules 2016, 49, (9), 3427-3432.10.1021/acs.macromol.6b00583
  • Klymenko, A.; Nicolai, T.; Chassenieux, C.; Colombani, O.; Nicol, E. Formation of porous hydrogels by self-assembly of photo-crosslinkable triblock copolymers in the presence of homopolymers. Polymer 2016, 106, 152-158.10.1016/j.polymer.2016.10.059
  • Peddireddy, K. R.; Nicolai, T.; Benyahia, L.; Capron, I. Stabilization of Water-in-Water Emulsions by Nanorods. Acs Macro Letters 2016, 5, (3), 283-286.10.1021/acsmacrolett.5b00953
  • Gonzalez-Jordan, A.; Benyahia, L.; Nicolai, T. Cold gelation of water in water emulsions stabilized by protein particles. Colloids and Surfaces a-Physicochemical and Engineering Aspects 2017, 532, 332-341.10.1016/j.colsurfa.2017.04.073
  • Nicolai, T.; Murray, B. Particle stabilized water in water emulsions. Food Hydrocolloids 2017, 68, 157-163.10.1016/j.foodhyd.2016.08.036
  • Ben Ayed, E.; Cochereau, R.; Dechance, C.; Capron, I.; Nicolai, T.; Benyahia, L. Water-In-Water Emulsion Gels Stabilized by Cellulose Nanocrystals. Langmuir : the ACS journal of surfaces and colloids 2018, 34, (23), 6887-6893.10.1021/acs.langmuir.8b01239

Projects

  • LIFFE-FOOD - Liquid Fat Free Emulsions for Food
Partagez : FacebookTwitterLinkedInMailImprimez