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New water/water emulsions stabilized by Pickering effect

Abstract : Water/water (W/W) emulsions have attracted great interest recently due to their high potential for applications in different industries such as food and beverages, pharmaceutical, cosmetics and personal care. An important issue is the stabilization of W/W emulsions by adding particles. The aim of the research for this thesis was to shed light on this issue by studying a model W/W emulsion formed by mixing dextran and poly(ethylene oxide) with particles based on whey proteins. Firstly, we studied the effect of the morphology of protein particles and their partitioning on the stability of W/W emulsions. The stability was different when microgels, fractal aggregates or fibrils were added. We showed that stability improved when the particles partitioned to the continuous phase. Secondly, we investigated gelation of the fractal aggregates and microgels induced by reducing the pH between 6.5 and 3.5 or by adding 0.3M NaCl at pH 7.0 with excess particles either in the continuous or he dispersed phase. In the first case, a network was formed in the continuous dextran phase, making it possible to arrest creaming of PEO droplets, fractal aggregates being more effective than microgels. In the second case, dense protein particles could be formed by gelation of the dispersed dextran droplets. Thirdly, we explored the effect of adsorbing native proteins unto latex particles on their capacity to stabilize W/W emulsions.
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Submitted on : Thursday, May 31, 2018 - 12:00:08 PM
Last modification on : Tuesday, March 31, 2020 - 3:23:00 PM
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  • HAL Id : tel-01804024, version 1


Alberto González Jordán. New water/water emulsions stabilized by Pickering effect. Cristallography. Université du Maine, 2018. English. ⟨NNT : 2018LEMA1001⟩. ⟨tel-01804024⟩



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