Overview

There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces. From a research aspect they provide model systems for fundamental studies of condensed matter physics. From a commercial aspect they provide applications for making new materials in the cosmetics, food and paint industries. In many cases of colloidal particles at interfaces, the mechanism of particle interactions is still unknown. Particle-Stabilized Emulsions and Colloids looks at recent studies on the behaviour of particles at liquid interfaces. The book first introduces the basic concepts and principles of colloidal particles at liquid-liquid interfaces including the interactions and conformations. The book then discusses the latest advances in emulsions and bicontinuous emulsions stabilized by both solid and soft particles and finally the book covers applications in food science and oil extraction. With contributions from leading experts in these fields, this book will provide a background to academic researchers, engineers, and graduate students in chemistry, physics and materials science. The commercial aspects will also be of interest to those working in the cosmetics, food and oil industry.

Full Product Details

Author:   To Ngai (The Chinese University of Hong Kong, Hong Kong) ,  Stefan A F Bon (University of Warwick, UK) ,  Hans-Jurgen Butt ,  Ian W. Hamley
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 3
Dimensions:   Width: 15.60cm , Height: 2.30cm , Length: 23.40cm
Weight:   0.642kg
ISBN:  

9781849738811

ISBN 10:   1849738815
Pages:   336
Publication Date:   26 November 2014
Audience:   Professional and scholarly ,  College/higher education ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Particle-Stabilized Emulsions/Colloids: An Introduction; Interactions and Conformations of Particles at Fluid-Fluid Interfaces; Polymer Colloidal Particles Prepared by Pickering Emulsion Polymerization; Pickering Miniemulsion Polymerization; Emulsions Stabilized by Soft Microgel Particles; Bicontinuous Emulsions Stabilized by Colloidal Particles; Particle-Stabilized Double Emulsions; More Complex Pickering Emulsion; Solid-Stabilised Emulsions as Microcapsule Precursors: Towards Functional Designs; Particle-Stabilized Food Emulsions; Particle-Stabilized Emulsions for Oil Extraction;

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Author Information

To Ngai is an associate professor in Chemistry department at the Chinese University of Hong Kong (CUHK). In recent years, he has mainly focused on the study of synthetic strategies for hydrogel colloidal particles, as well as their physicochemical properties, such as their behavior as dispersions and their assembly at interfaces. In particular, he has been interested in using microgel particles to stabilize emulsions and has successfully demonstrated that the soft and porous microgels give rise to special dynamic properties of interfacial layers, packing structure and emulsion stability. As a result, he has published a number of papers on this topic and extended such microgel-stabilized emulsions for the fabrication of novel materials. Stefan A. F. Bon is an associate professor in the Department of Chemistry at the University of Warwick. He has studied chemical engineering at the Eindhoven University of Technology (TUe) in the Netherlands (cum laude, 1989-1993). He did his Ph.D. (1993-1998) in the polymer chemistry group of prof.dr.ir. Anton L. German at TUe, after which he worked as a post-doctoral research assistant in the group of prof. David M. Haddleton at the University of Warwick (1998-2000). He was appointed as Unilever Lecturer in Polymer Chemistry at the University of Warwick in January 2001. Current research focusses on the design of assembled supracolloidal structures and the synthesis of their colloidal and macromolecular building blocks through combination of polymer chemistry, colloid science, soft matter physics, and chemical engineering.

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