Water-In-Water Emulsion Gels Stabilized by Cellulose Nanocrystals

Langmuir : the ACS Journal of Surfaces and Colloids
Emna Ben AyedLazhar Benyahia

Abstract

Particle-stabilized water-in-water emulsions were prepared by mixing dextran and poly(ethylene oxide) (PEO) in water and adding cellulose nanocrystals (CNC). The CNC formed a layer at the surface of the dispersed droplets formed by the PEO-rich phase. Excess CNC partitioned to the continuous dextran phase. Aggregation of CNC at different rates was induced by adding NaCl between 10 and 100 mM. In the presence of more than 2 g/L CNC, fast aggregation led to the formation of an emulsion gel showing no signs of creaming. Confocal laser scanning microscopy showed that the emulgels were formed by a continuous network of CNC in which the randomly distributed droplets were embedded. The gel stiffness was measured with oscillatory shear rheology and found to increase strongly with increasing CNC concentration ( C). The dispersed droplets were elastically active and increased the gel stiffness at low C. However, up to C = 10 g/L, the yield stress was too small to inhibit the flow when the gels were tilted. At C < 2 g/L, creaming was observed until the network of connected droplets became sufficiently dense to be strong enough to resist buoyancy.

References

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Mar 8, 2012·Langmuir : the ACS Journal of Surfaces and Colloids·Gireeshkumar BalakrishnanDominique Durand
Jun 29, 2013·Langmuir : the ACS Journal of Surfaces and Colloids·Tomohito Hanazawa, Brent S Murray
Jul 31, 2013·Langmuir : the ACS Journal of Surfaces and Colloids·Bach T NguyenLazhar Benyahia
Feb 25, 2014·Langmuir : the ACS Journal of Surfaces and Colloids·Zhen HuRobert Pelton
Sep 2, 2016·Biomacromolecules·Karthik R PeddireddyLazhar Benyahia
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Citations

Nov 22, 2019·Chemical Society Reviews·Youchuang Chao, Ho Cheung Shum
Aug 17, 2020·Advanced Materials·Stephanie A KedziorEmily D Cranston
Oct 1, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Salvatore Lombardo, Ana Villares
Feb 6, 2021·Carbohydrate Polymers·Sunil Kumar, Jalal Foroozesh
Aug 5, 2018·Journal of Colloid and Interface Science·Christopher Griffith, Hugh Daigle
Dec 11, 2020·Annual Review of Food Science and Technology·Long BaiOrlando J Rojas
Aug 3, 2019·Langmuir : the ACS Journal of Surfaces and Colloids·Jianrui ZhangBernhard V K J Schmidt
Sep 7, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Hela KhemissiTaco Nicolai

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