Jammed Pickering Emulsion Gels.

ABSTRACT: Emulsion gels with specific rheological properties have widespread applications in foods, cosmetics, and biomedicines. However, the constructions of water-in-oil emulsion gels are still challenging, due to the limited interactions available in the continuous oil phase. Here, a versatile strategy is developed to prepare a new type of emulsion gels, called Jammed Pickering emulsion gels (JPEGs). In the JPEG system, SiO₂ NPs in the oil phase serve as colloidal surfactants to stabilize water-in-oil Pickering emulsions, while positively-charged NH₂-PEG-NH₂ molecules in the water phase cross-link negatively-charged SiO₂ NPs at the water/oil interface, making NP-stabilized water droplets hard to deform and thus jamming the emulsion system to form emulsi

SUBMITTER: Zhang J 

PROVIDER: S-EPMC11672259 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature