The rheology of polyvinylpyrrolidone-coated silica nanoparticles positioned at an air-aqueous interface.
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TLDR
An attempt has been made to correlate the two structures observed at a planar interface and that surrounding a bubble to elucidate the likely rheology of the bubble stabilizing particle network.About:
This article is published in Journal of Colloid and Interface Science.The article was published on 2018-10-01 and is currently open access. It has received 27 citations till now. The article focuses on the topics: Rheometer & Rheology.read more
Citations
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Drop-interface electrocoalescence mode transition under a direct current electric field
Bin Li,Bin Li,Zhentao Wang,Vincenzino Vivacqua,Mojtaba Ghadiri,Junfeng Wang,Wei Zhang,Dongbao Wang,Hailong Liu,Zhiqian Sun,Zhenbo Wang +10 more
TL;DR: In this article, the electrocoalescence of a water drop at the water/oil interface in the presence of externally direct current electric fields was numerically analyzed with the finite element method by solving the Navier-Stokes and charge conservation equations.
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Interfacial Rheology of Charged Anisotropic Cellulose Nanocrystals at the Air-Water Interface.
Pascal Bertsch,Peter Fischer +1 more
TL;DR: It is concluded that understanding the CNC interfacial behavior may help improve the performance of CNC-stabilized colloidal materials.
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'Emulsion locks' for the containment of hydrocarbons during surfactant flushing.
TL;DR: Reversible double water in oil in water (W/O/W) emulsions were developed to contain subsurface hydrocarbon spills during their remediation using surfactant flushing to trigger the gelation of 'emulsion locks'.
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Zein for hydrocarbon remediation: Emulsifier, trapping agent, or both?
TL;DR: In this article, the authors used zein (corn protein) dissolved in water at pH = 13 at low concentrations (4 and 8 g of zein/L) as a natural surfactant to emulsify hydrocarbons, facilitating their recovery from the subsurface (biosurfactant flushing).
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A broad perspective to particle-laden fluid interfaces systems: from chemically homogeneous particles to active colloids.
Eduardo Guzmán,Fernando Martinez-Pedrero,Carles Calero,Armando Maestro,Francisco Ortega,Ramón G. Rubio +5 more
TL;DR: In this article , a detailed overview of the physico-chemical aspects that determine the behavior of particles trapped at fluid interfaces is presented, together with some examples of real and potential applications of these systems in technological and industrial fields.
References
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Particles as surfactants—similarities and differences
TL;DR: In this paper, the authors compare the behavior observed in systems containing either particles or surfactant molecules in the areas of adsorption to interfaces, partitioning between phases and solid-stabilised emulsions and foams.
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Food emulsions and foams: Stabilization by particles
TL;DR: In this paper, recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described, providing insight into the molecular factors controlling particle wettability and adsorption, structural and mechanical properties of particle-laden liquid interfaces, and stabilization mechanisms of particlecoated droplets and bubbles.
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Phase inversion of particle-stabilized materials from foams to dry water.
Bernard P. Binks,Ryo Murakami +1 more
TL;DR: The phase inversion of particle-stabilized air–water systems, from air-in-water foams to water- in-air powders and vice versa is described, which has potential applications in the food, pharmaceutical and cosmetics industries.
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Scaling of the viscoelasticity of weakly attractive particles
V. Trappe,David A. Weitz +1 more
TL;DR: The rheological data of weakly attractive colloidal particles are shown to exhibit a surprising scaling behavior as the particle volume fraction, straight phi, or the strength of the attractive interparticle interaction, U, are varied.
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Biopolymer-based particles as stabilizing agents for emulsions and foams
TL;DR: A recent review as discussed by the authors describes recent advances in the stabilization of emulsions and foams by edible particles of nanoscale and micro-scale dimensions, including common food proteins such as whey protein, soy protein and gelatin.