Pickering emulsions stabilized solely by layered double hydroxides particles: the effect of salt on emulsion formation and stability.
Pickering emulsions stabilized solely by layered double hydroxides particles: the effect of salt on emulsion formation and stability.
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DOI：
10.1016/j.jcis.2006.06.015
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发表时间：
2006-10
影响因子：
9.9
通讯作者：
Fei Yang;Shangying Liu;Jian Xu;Q. Lan;Fang Wei;Dejun Sun
中科院分区：
文献类型：
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作者：
Fei Yang;Shangying Liu;Jian Xu;Q. Lan;Fang Wei;Dejun Sun
本文研究了带正电的层状双金属氢氧化物（LDHs）颗粒稳定的水包液体石蜡乳状液的形成和稳定性。研究了盐的加入对LDHs分散体系的颗粒Zeta电位、颗粒接触角、颗粒在油水界面上的吸附以及分散体系结构强度的影响。研究发现，随着盐浓度的增加，颗粒的zeta电位逐渐降低，但接触角随盐浓度的变化很小。颗粒在油水界面上的吸附是由于颗粒zeta电位的降低而发生的。随着盐浓度和颗粒浓度的增加，LDHs分散体的结构强度增强。研究了颗粒浓度、盐浓度和油相体积分数对乳液形成、稳定性和类型的影响，并讨论了颗粒在油-水界面的吸附和LDHs分散体的结构强度。最后，提出了乳液稳定化的可能机制：颗粒zeta电位的降低导致颗粒在油水界面的吸附和在界面形成颗粒网络，这两者对乳液的形成和稳定性至关重要; LDHs分散体的结构强度对乳液的稳定性负责，但不是乳液形成的必要条件。
The formation and stability of liquid paraffin-in-water emulsions stabilized solely by positively charged plate-like layered double hydroxides (LDHs) particles were described here. The effects of adding salt into LDHs dispersions on particle zeta potential, particle contact angle, particle adsorption at the oil–water interface and the structure strength of dispersions were studied. It was found that the zeta potential of particles gradually decreased with the increase of salt concentration, but the variation of contact angle with salt concentration was very small. The adsorption of particles at the oil–water interface occurred due to the reduction of particle zeta potential. The structural strength of LDHs dispersions was strengthened with the increase of salt and particle concentrations. The effects of particle concentration, salt concentration and oil phase volume fraction on the formation, stability and type of emulsions were investigated and discussed in relation to the adsorption of particles at the oil–water interface and the structural strength of LDHs dispersions. Finally, the possible stabilization mechanisms of emulsions were put forward: the decrease of particle zeta potential leads to particle adsorption at the oil–water interface and the formation of a network of particles at the interface, both of which are crucial for emulsion formation and stability; the structural strength of LDHs dispersions is responsible for emulsion stability, but is not necessary for emulsion formation.