T
To Ngai
Researcher at The Chinese University of Hong Kong
Publications - 171
Citations - 6641
To Ngai is an academic researcher from The Chinese University of Hong Kong. The author has contributed to research in topics: Pickering emulsion & Emulsion. The author has an hindex of 37, co-authored 171 publications receiving 4884 citations. Previous affiliations of To Ngai include Jiangnan University & South China University of Technology.
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Journal ArticleDOI
Novel emulsions stabilized by pH and temperature sensitive microgels
TL;DR: Surfactant-free oil-in-water emulsions prepared with temperature and pH sensitive poly(N-isopropylacrylamide)(PNIPAM) microgel particles offer unprecedented control of emulsion stability.
Journal Article
Novel emulsions stabilized by pH and temperature sensitive microgels
TL;DR: In this paper, the authors used temperature and pH sensitive poly(N-isopropylacrylamide)(PNIPAM) microgel particles to control emulsion stability.
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High Internal Phase Emulsions Stabilized Solely by Microgel Particles
TL;DR: The stabilization of Pickering hexane-inwater (o/w) HIPEs with volume fractions as high as 0.9 by soft poly(N-isopropylamide)-co-(methacrylic acid) (PNIPAM-coMAA) microgel particles at concentrations as low as0.05 wt % is reported.
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Environmental Responsiveness of Microgel Particles and Particle-Stabilized Emulsions
TL;DR: In this article, the authors used stimulus sensitive microgel particles as an emulsifier for octanol-in-water emulsion and found that the particles' response to changes in the solution conditions and the corresponding response of particle-decorated emulsion droplets.
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Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers
TL;DR: In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.