Pickering emulsions are particle‐stabilized surfactant‐free dispersions composed of two
immiscible liquid phases, and emerge as attractive catalysis platform to surpass traditional …

The thermodynamic instability of food nanoemulsions may occur during production and
storage due to environmental stress or reaction with other constituents, appearing in the …

Bulk hierarchical porous ceramics with unprecedented strength-to-weight ratio and tunable
pore sizes across three different length scales are printed by direct ink writing. Such an …

The aim of the present study was to investigate the oil-in-water emulsion stabilizing ability of
chitin nanocrystals (colloidal rod-like particles) and the factors that may influence the …

The aim of this paper is to present a short overview of the main mechanisms operative in the
formation and stabilization of emulsions by solid particles and, on this basis, to make …

A comprehensive review of the rheology of simple and multiple emulsions is presented.
Special attention is given to the models describing the rheology of these systems. The key …

The interfacial and emulsifying properties of soy protein isolate nanoparticles formed by
combined treatments of heating and electrostatic screening, as affected by variation of the …

The stability and rheology of tricaprylin oil-in-water emulsions containing a mixture of
surface-active hydrophilic silica nanoparticles and pure nonionic surfactant molecules are …

The purpose of this investigation was to examine the preparation and characterisation of
hexane-in-water emulsions stabilised by clay particles. These emulsions, called Pickering …

Using fumed and spherical silica particles of similar hydrodynamic size, we investigated the
effects of particle shape and inter-particle interactions on the formation, stability and …