胶体颗粒稳定的界面及胶体颗粒在界面的相互作用（英文）

胶体颗粒稳定的分散体系如乳液、泡沫和气泡等体系在众多研究领域吸引了越来越多的关注。胶体颗粒的吸附机理、油-水界面和气-水界面的胶体颗粒稳定机制以及吸附于界面的胶体颗粒乳液相互作用对这些分散体系的实际应用至关重要。虽然在相关方面已经有众多研究,胶体颗粒对界面的稳定作用和胶体颗粒之间的相互作用仍然存在很多问题,值得进一步研究。在本文中,我们首先系统地回顾了历来胶体颗粒稳定的乳液和气泡体系的研究,并概括地介绍了在该领域内较为重要和较为成熟的研究进展,包括乳液、泡沫和液体弹珠等。人们早已认识到胶体颗粒在界面的吸附现象,在学术上的探讨也已经超过一个世纪。上世纪八十年代有研究者提出了定量的理论模型来描述这种现象。该理论从自由能降低的角度解释了为何胶体颗粒会吸附到界面上,并且能将胶体颗粒对两相的浸润性与乳液和泡沫体系的稳定性联系起来。在乳液稳定性方面,有大量的研究支撑了上述理论;研究者们制备了具有响应性的乳液体系,如pH/温度响应性。之后,我们讨论了吸附在界面的胶体颗粒的相互作用的最新进展,并提出了该领域内尚未解决的问题。由于需要精密的仪器和熟练的操作技巧,胶体颗粒在界面的相互作用实验和理论研究之间还存在巨大的差距。虽然弯曲界面更为常见,实验上通常采用水平界面作为模型界面来研究胶体颗粒在界面的相互作用。胶体颗粒在界面的引入会由摩擦导致电荷存在,这很可能是长程静电相互作用的原因。最后,我们介绍了胶体颗粒稳定的分散体系的在包埋、食品、控释和干水的制备等领域的应用。使用乳液液滴作为平台,是制备包埋体系的主要手段之一。吸附在界面的胶体颗粒,不仅可以稳定界面,也可以作为胶体微胶囊的壁材。使用自然来源的胶体颗粒为稳定颗粒,乳液体系可方便地应用于食品相关领域。近年来由于其全部由水相构成,水-水体系吸引了越来越多的关注。气-水界面与油-水界面具有相同的稳定机制,我们对一些基于气-水界面的应用进行了探讨。我们希望借由该篇文章鼓励更多的研究人员参与到胶体颗粒稳定界面的研究中来,并基于此开发出越来越多的新颖应用。     

单分散聚苯乙烯胶体颗粒的界面电性质研究

以过硫酸钾(KPS)为引发剂,以水为反应介质,采用无皂乳液聚合工艺,制备出粒径在500nm左右单分散(分散系数<5%)聚苯乙烯微球。所制备的聚苯乙烯微球为光滑的球形颗粒。研究发现:由无皂乳液聚合法制备的胶体颗粒其ζ电势在不同的离子强度下随pH的变化曲线均出现平台pH6～10.5,说明在一定的离子强度和pH条件下,聚苯乙烯胶乳的ζ电势具有良好的稳定性。聚苯乙烯胶乳有望作为具有一定电势值的标准颗粒。     

胶体颗粒在液-液界面上的吸附行为及界面组装

综述了胶体颗粒在油水界面上的吸附行为及其应用。胶体颗粒在界面上的吸附行为主要受颗粒大小、相互作用力、电性质及润湿性质等因素的影响。本文第一部分主要从作用力出发阐述了胶体颗粒在液-液吸附过程中各种影响因素的理论研究进展;第二部分主要阐述了胶体颗粒在液-液界面上的吸附能够在界面组装、乳液和具有特殊功能的新材料制备等领域中的应用。     

胶体颗粒在液-液界面上的吸附行为及界面组装

综述了胶体颗粒在油水界面上的吸附行为及其应用.胶体颗粒在界面上的吸附行为主要受颗粒大小、相互作用力、电性质及润湿性质等因素的影响.本文第一部分主要从作用力出发阐述了胶体颗粒在液-液吸附过程中各种影响因素的理论研究进展;第二部分主要阐述了胶体颗粒在液-液界面上的吸附能够在界面组装、乳液和具有特殊功能的新材料制备等领域中的应用.     

胶体颗粒在液-液界面上的吸附行为及界面组装

综述了胶体颗粒在油水界面上的吸附行为及其应用.胶体颗粒在界面上的吸附行为主要受颗粒大小、相互作用力、电性质及润湿性质等因素的影响.本文第一部分主要从作用力出发阐述了胶体颗粒在液-液吸附过程中各种影响因素的理论研究进展;第二部分主要阐述了胶体颗粒在液-液界面上的吸附能够在界面组装、乳液和具有特殊功能的新材料制备等领域中的应用.     

胶体与界面化学

正胶体与界面化学是研究分散体系的物理化学性质和界面现象的科学1,2。该学科与实际结合紧密,并与其他学科密切相关,其基本原理在物理化学的各分支学科中最具基础性、理论性和应用性。近年来,我国学者在胶体分散体系与界面化学领域的研究中取得了突破性的进展,很多研究结果得到了国际同行的关注和认可,为提升我国在该领域的国际学术地位起到了重大作用。然而,由于国内学者更加关注纳米材料、能源、生物医药等领域的前沿研究,相较于国际上在胶体与界面化学领域的研究,国内的研究方向也有所偏移。     

悬浮液气-液界面二元胶体颗粒的漂浮组装机理

提出一种在悬浮液气-液界面漂浮组装亚微米单分散聚苯乙烯(PS)微球和纳米SiO2颗粒二元胶粒晶体的新方法, 并系统研究了漂浮组装机理. 研究表明, 聚苯乙烯微球和二氧化硅两种胶体颗粒在悬浮液气-液界面的漂浮组装是以PS微球的组装为主导的. 在一定PS微球相浓度范围内, 悬浮液中PS 微球与SiO2颗粒的初始体积配比基本不影响PS微球有序组装的形成. PS微球粒径在150-500 nm时易于形成有序排列, 较小或较大粒径的PS微球难以形成有序排列. SiO2颗粒的组装是一种以PS微球为“基底”的沉积过程. 二元胶粒晶体中SiO2颗粒的体积分数由其在混合悬浮液中的相浓度所决定.     

胶体与界面化学的研究进展

胶体与界面化学是研究胶体分散体系和界面现象的一门科学,在能源、材料、生物、化学制造和环境科学等领域具有广泛的应用。近年来,由于先进功能材料、仿生学和生物医药等学科的迅速发展,在纳米尺寸(胶体)的范围内进行分子组装和材料的制备已经引起了人们的高度关注。过去两年里,中国胶体与界面化学领域的科学家的创新性研究工作层出不穷,国际影响力日益提升,所获得的研究成果越来越受到国际同行的关注。这些成果可概括为:(1)系列新型有序分子组合体的构建及其在生物医药领域的应用,尤其是超分子组装、表面图案化有序组装材料的设计和应用;(2)胶体与界面化学方法在微纳米功能材料合成中的应用,包括形貌可控的无机材料、有机-无机复合功能材料、贵金属纳米材料以及小分子凝胶的合成及其应用;(3)胶体与界面化学在生物传感领域的新应用;(4)胶体与界面化学研究新方法。作为一门与实际应用密切结合的学科,现代经济社会为胶体与界面化学的发展提供了广阔的空间。可以预期,未来胶体与界面化学将更注重其基本的物理化学问题,如:新颖有序分子组合体的构建和理论认识;功能性微纳米材料界面结构与性能调控的理论指导。此外,新的手段和方法在胶体与界面体系的不断渗透,将不断产生新的学科交叉点,从而有力地促进胶体与界面化学的学科发展。共引用参考文献96篇。     

我国胶体与界面化学的发展

胶体与界面化学在能源、材料、生物、化学制造和环境科学等领域具有广泛的应用,并渗透到国民经济的各个主要领域中。所涉及到其中的一些重大科学问题,如土壤改良、功能与复合材料、三次采油、人造血浆、药物缓释与定向、润滑和油漆涂料等,与国家安全、能源开发、环境保护和人民生活等方面密切相关,发展胶体与界面化学学科对社会与经济的可持续发展具有重要的意义。本文综述了我国胶体与界面化学学科30年来的研究进展,尤其是近10年所取得的成就,主要包括新型两亲分子有序组合体的设计与构建、界面化学与有序分子膜、胶体与界面化学在微纳米功能材料合成中的应用新进展、胶体与界面化学在生物医药中的研究新进展,以及胶体与界面化学的研究新方法,并对该学科的发展前景与趋势进行了分析。     

预置粒子对均匀胶体粒子形成的影响

研究预置粒子对于均匀胶体粒子形成的影响,对深入了解均匀粒子的形成机理以及开拓覆盖技术的应用具有重要意义.所谓预置粒子就是在经升温陈化能够生成均匀胶体粒子的溶液中,于陈化前加入的具有一定形态(组成、形状和大小),一定浓度的胶体粒子,新形成的沉淀物因预置粒子的表面性质、形态和浓度的不同而变化.据文献报导,新沉淀的形成过程有:①新粒子的形成与预置粒子的存在无关,新沉淀物独立成核并成长为独立的稳定     

Pickering emulsions stabilized solely by layered double hydroxides particles: the effect of salt on emulsion formation and stability

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.     

Stabilization of oil-in-water emulsions by colloidal particles modified with short amphiphiles

Emulsions stabilized through the adsorption of colloidal particles at the liquid-liquid interface have long been used and investigated in a number of different applications. The interfacial adsorption of particles can be induced by adjusting the particle wetting behavior in the liquid media. Here, we report a new approach to prepare stable oil-in-water emulsions by tailoring the wetting behavior of colloidal particles in water using short amphiphilic molecules. We illustrate the method using hydrophilic metal oxide particles initially dispersed in the aqueous phase. The wettability of such particles in water is reduced by an in situ surface hydrophobization that induces particle adsorption at oil-water interfaces. We evaluate the conditions required for particle adsorption at the liquid-liquid interface and discuss the effect of the emulsion initial composition on the final microstructure of oil-water mixtures containing high concentrations of alumina particles modified with short carboxylic acids. This new approach for emulsion preparation can be easily applied to a variety of other metal oxide particles.     

Effect of oil soluble surfactant in emulsions stabilised by clay particles

Although surfactants and particles are often mixed together in emulsions, the contribution of each species to the stabilisation of the oil-water interface is poorly understood. We report the results of investigations into the formation of emulsions from solutions of surfactant in oil and aqueous suspensions of laponite. Depending on the salt concentration in the aqueous suspensions, the laponite dispersed as individual disc-shaped particles, 30 nm in diameter, or flocculated into aggregates tens of micrometres in diameter. At the concentrations studied, the flocculated particles alone stabilized oil-in-water emulsions. Synergistic interactions between the particles and octadecylamine at the oil-water interface reduced the average emulsion drop size, while antagonistic interactions with octadecanoic acid enhanced coalescence processes in the emulsions. The state of particle dispersion had dramatic effects on the emulsions formed. Measurements of the oil-water interfacial tension revealed the origins of the interactions between the surfactants and particles.     

Synergistic stabilization of emulsions by a mixture of surface-active nanoparticles and surfactant

The stability and rheology of tricaprylin oil-in-water emulsions containing a mixture of surface-active hydrophilic silica nanoparticles and pure nonionic surfactant molecules are reported and compared with those of emulsions stabilized by each emulsifier alone. The importance of the preparation protocol is highlighted. Addition of particles to a surfactant-stabilized emulsion results in the appearance of a small population of large drops due to coalescence, possibly by bridging of adsorbed particles. Addition of surfactant to a particle-stabilized emulsion surprisingly led to increased coalescence too, although the resistance to creaming increased mainly due to an increase in viscosity. Simultaneous emulsification of particles and surfactant led to synergistic stabilization at intermediate concentrations of surfactant; emulsions completely stable to both creaming and coalescence exist at low overall emulsifier concentration. Using the adsorption isotherm of surfactant on particles and the viscosity and optical density of aqueous particle dispersions, we show that the most stable emulsions are formed from dispersions of flocculated, partially hydrophobic particles. From equilibrium contact angle and oil-water interfacial tension measurements, the calculated free energy of adsorption E of a silica particle to the oil-water interface passes through a maximum with respect to surfactant concentration, in line with the emulsion stability optimum. This results from a competition between the influence of particle hydrophobicity and interfacial tension on the magnitude of E.     

Pickering stabilization of foams and emulsions with particles of biological origin

The focus in the study of Pickering foams and emulsions has recently been shifting from using inorganic particles to adopting particles of biological origin for stabilization. This shift is motivated by the incompatibility of some inorganic particles for food and biomedical applications, as well as their poor sustainability. This review focuses on major developments in foams and emulsions stabilized by particles of biological origin from the last 5 years. Recent reports in the literature have demonstrated the ability of particles derived from cellulose, lignin, chitin, starch, proteins (soy, zein, ferritin), as well as hydrophobic cells to stabilize biphasic dispersions. We review the use of such nano- and micron-sized particles of biological origin for the stabilization of foams and emulsions, summarize the current knowledge of how such particles stabilize these dispersions, provide an outlook for future work to improve our understanding of bio-derived particle-stabilized foams and emulsions, and touch upon how these systems can be used to create novel materials.     

Naturally occurring spore particles at planar fluid interfaces and in emulsions

We have investigated the potential of utilizing naturally occurring spore particles of Lycopodium clavatum as sole emulsifiers of oil and water mixtures. The preferred emulsions, prepared from either oil-borne or aqueous-borne dispersions of the monodispersed particles of diameter 30 microm, are oil-in-water. The particles act as efficient stabilizers for oils of different polarity. Droplets as large as several millimeters are stable to coalescence indefinitely, despite the low coverage of interfaces by particles observed microscopically. Consistent with the emulsion findings, we discover that particles spontaneously adsorb to bare oil-water interfaces of single drops from oil dispersions, whereas adsorption is less spontaneous and extensive from aqueous dispersions. Monolayers of the spore particles at both air-water and oil-water planar interfaces contain particles in an aggregated state forming clusters and chains. The influence of particle concentration, oil/water ratio, and additives in the aqueous phase is studied.     

Ion partitioning at the oil-water interface as a source of tunable electrostatic effects in emulsions with colloids

We present a combined experimental and theoretical investigation of the surprisingly strong electrostatic effects that can occur in mixtures of low- and high-polar liquids (e.g. oil-water emulsions), here in the presence of colloidal particles. For our experiments, we used confocal microscopy imaging, supplemented with electrophoresis and conductivity measurements. Theoretically, we studied our systems by means of a modified Poisson-Boltzmann theory, which takes into account image charge effects and the electrostatic self-energies of the micro-ions in the different dielectric media. Our results show that the unequal partitioning of micro-ions between the two liquid phases is the common driving force behind most of the observed electrostatic effects. The structural signatures of these effects typically develop on a time scale of hours to days and are qualitatively well-described by our theory. We demonstrate how the partitioning process and its associated phenomena can be controlled by shifting the balance of the interlocked ionic dissociation and partitioning equilibria. Moreover, we present strong experimental proof that the two-dimensional colloidal crystals at the oil-water interface are due to long-ranged Coulombic repulsion through the oil phase. The acquired insight in the role of electrostatics in oil-water emulsions is important for understanding the interactions in particle-stabilized ('Pickering') and charge-stabilized emulsions, emulsion production, encapsulation and self-assembly.     

Interfacial layers of stimuli-responsive poly-(N-isopropylacrylamide-co-methacrylicacid) (PNIPAM-co-MAA) microgels characterized by interfacial rheology and compression isotherms

Stimuli-sensitive emulsions stabilized by microgel particles consisting of poly-(N-isopropylacrylamide-co-methacrylicacid) (PNIPAM-co-MAA) and being responsive to both pH and temperature have been investigated with respect to the visco-elastic properties of the interfacial layer. Properties of the interfacial layer were probed by means of shear and dilatational rheology as well as by compression isotherms and are related to the microgel packing at the interface as visualized by cryogenic scanning electron microscopy. The corresponding pH dependent emulsion stability is strongly correlated with the visco-elastic properties of the microgel covered oil-water interface. At high pH when the microgels are charged, a structure of partially interconnected microgels is found that provides elastic, soft gel-like interfaces. At low pH, however, the uncharged microgels are densely packed and the interface is rather brittle. Obviously, these pH dependent visco-elastic properties of the microgel layer at the oil-water interface play a determining role in the stability of emulsion droplets and allow us to prepare very stable emulsions when the microgels are charged and to break the emulsion by changing the pH.     

Protein-Polysaccharide Interactions for Stabilization of Food Emulsions

Proteins, polysaccharides and their blends, as examples of natural biopolymers, are surface active materials. Biopolymers may be considered as amphiphilic macromolecules that play an essential role in stabilizing food formulations (foams, emulsions and dispersions). Under specific conditions (such as protein-to-polysaccharide ratio, pH, ionic strength, temperature, mixing processing), it has been stated that proteins and polysaccharides form hybrids (complexes) with enhanced functional properties in comparison to the proteins and polysaccharides alone. Different protein-polysaccharide pairs are reviewed with particular attention to the emulsification capability of their mixtures. In the case of uncomplexed blends of biopolymers, competitive adsorption onto hydrophobic surfaces is generally reported. Conversely, electrostatic complexation between oppositely charged proteins and polysaccharides allows better anchoring of the new-formed macro-molecular amphiphile onto oil-water interfaces. Moreover, improved thermal stability and increased resistance to external treatment (high pressure) involved in food processing are obtained. This review presents basic and applied knowledge on protein-polysaccharide interactions in aqueous medium and at the oil-water interface in food emulsion systems. Electrostatic interactions and thermodynamic incompatibility in mixed biopolymer solutions are correlated to the functional properties (rheology, surface hydrophobiciry, emulsification power) of these interesting blends. Basic and industrial selected systems of different families of hydrocolloids (as gum Arabic, galactomannans, pectins) and protein (caseins, whey, soya, gelatin) mixtures are reviewed.     

The role of particles in stabilising foams and emulsions

The use of particles as foam and emulsion stabilising species, with or without surfactants, has received great interest in recent years. The majority of work has studied the effects of particles as stabilisers in emulsion systems, but recent successes has widened consideration into foams, where industries such as flotation and food processing have encountered the effects of particle stabilisation for many years. This review seeks to clarify studies into emulsions, highlighting new research in this area, and relate similarities and differences to foam systems. Past research has focused on defining the interaction mechanisms of stability, such as principles of attachment energies, particle-particle forces at the interface and changes to the interfilm, with a view to ascertain conditions giving optimum stability. Studied conditions include effects of particle contact angle, aggregation formations, concentration, size and interactions of other species (i.e. surfactant). Mechanisms can be complex, but overall the principle of particles creating a steric barrier to coalescence, is a straitforward basis of interaction. Much research in emulsions can be applied to foam systems, however evidence would suggest foam systems are under a number of additional constraints, and the stability 'window' for particles is smaller, in terms of size and contact angle ranges. Also, because of increased density differences and interfilm perturbations in foam systems, retardation of drainage is often as important to stability as inhibiting coalescence.