An increased interest in Pickering emulsions has emerged over the last 15 years, mainly
related to their very attractive properties compared to regular emulsions, namely their …

Particle-stabilized emulsions, also referred to as Pickering emulsions, have garnered
exponentially increasing interest in recent years. This has also led to the first food …

Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous
studies have shown that the excessive intake of trans fats may cause some adverse effects …

We studied oil in water Pickering emulsions stabilized by cellulose nanocrystals obtained by
hydrochloric acid hydrolysis of bacterial cellulose. The resulting solid particles, called …

Recent advances in the stabilization of emulsions and foams by particles of nanoscale and
microscopic dimensions are described. Ongoing research in this highly active field is …

The site‐specific engineering of colloidal surfaces has provided a powerful approach to
pushing the boundaries of today's materials research. The resulting surface‐anisotropic and …

Small solid particles adsorbed at liquid interfaces arise in many industrial products and
process, such as anti-foam formulations, crude oil emulsions and flotation. They act in many …

The third edition of this besteller covers the latest advancements in this rapidly growing field.
Focusing on analyses and critical evaluation of the subject, this new edition reviews the …

Because the Roman god Janus was usually represented with two heads placed back to
back, the term Janus is used for the description of particles whose surfaces of both …

Particles adsorbed to fluid interfaces are ubiquitous in industry, nature or life. The wide
range of properties arising from the assembly of particles at fluid interface has stimulated an …