Solid-stabilized emulsions |
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| Authors: | F Leal-Calderon V Schmitt |
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| Institution: | aLaboratoire des Milieux Dispersés Alimentaires, Université Bordeaux 1, Avenue des facultés, 33405 Talence, France;bCentre de Recherche Paul Pascal, CNRS, Université Bordeaux 1, Avenue Schweitzer, 33600 Pessac, France |
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| Abstract: | The comprehension of bulk properties of solid-stabilized emulsions (stability, compressibility, elasticity) in relation with interfacial properties has progressed. The association of oil, water and particles allows a large set of materials to be obtained, where emulsions are used either as intermediate or end products. The efficiency of some stimulus-responsive particles to stabilize or destabilize emulsions “on demand” has been experimentally evidenced. |
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