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231225s2021 xx |||||o 00| ||eng c |
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|a 10.1021/acs.langmuir.0c02645
|2 doi
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|a pubmed24n1066.xml
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|a (NLM)33426887
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|a DE-627
|b ger
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|e rakwb
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|a eng
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| 100 |
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|a Zhang, Tong
|e verfasserin
|4 aut
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|a One-Step Formation of Double Emulsions Stabilized by PNIPAM-based Microgels
|b The Role of Co-monomer
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|c 2021
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 02.02.2021
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|a Date Revised 02.02.2021
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a Microgels have been widely used as particulate emulsifiers to stabilize emulsions due to their multiresponsiveness and deformability. Generally, microgels stabilize oil-in-water (o/w) emulsions, whereas occasionally water-in-oil (w/o) emulsions are reported using oils like n-octanol in which microgels can swell. However, the use of microgels to stabilize double emulsions (DEs) remains scarce. In this work, we report a special poly(N-isopropylacrylamide)- (PNIPAM-) based microgel to obtain water-in-oil-in-water (w/o/w) DEs in one step with the introduction of 1-vinylimidazole (VIM) as comonomer and hydroxy silicone oil as the oily phase. By comparison, when methacrylic acid (MAA) is used, an o/w emulsion will be obtained. The same holds true even when we freeze-dry and redisperse the microgels in the oil. Compared with PNIPAM-co-MAA microgel, PNIPAM-co-VIM microgel achieves a lower interfacial tension (IFT) when dispersed in the aqueous phase. This interfacial affinity of PNIPAM-co-VIM is believed to result from acid-base interaction between VIM and hydroxyl groups of the silicone oil, the same interaction used for preparing silica-vinyl polymer composite particles. Increasing the particle concentrations from 0.05% to 0.9% (w/v), we observe the inversion from w/o to o/w/o and w/o/w emulsions. When the oil fraction is changed from 0.1 to 0.9, the emulsion morphology evolves from o/w and w/o/w to w/o emulsions. At last, we examine the emulsifying ability of PNIPAM-co-VIM microgel with other oils and find that w/o/w emulsions are obtained with edible oils as well. Considering the similarity between microgels and biopolymers, the discovery in this work will help in designing food-grade emulsifiers to form edible DEs
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Ngai, To
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Langmuir : the ACS journal of surfaces and colloids
|d 1992
|g 37(2021), 3 vom: 26. Jan., Seite 1045-1053
|w (DE-627)NLM098181009
|x 1520-5827
|7 nnns
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| 773 |
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|g volume:37
|g year:2021
|g number:3
|g day:26
|g month:01
|g pages:1045-1053
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|u http://dx.doi.org/10.1021/acs.langmuir.0c02645
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