All Outputs (2)

Compartmentalization of incompatible reagents within Pickering emulsion droplets for one-pot cascade reactions (2014)
Journal Article
Yang, H., Fu, L., Wei, L., Liang, J., & Binks, B. P. (2015). Compartmentalization of incompatible reagents within Pickering emulsion droplets for one-pot cascade reactions. Journal of the American Chemical Society, 137(3), 1362-1371. https://doi.org/10.1021/ja512337z

It is a dream that future synthetic chemistry can mimic living systems to process multistep cascade reactions in a one-pot fashion. One of the key challenges is the mutual destruction of incompatible or opposing reagents, for example, acid and base,... Read More about Compartmentalization of incompatible reagents within Pickering emulsion droplets for one-pot cascade reactions.

Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions (2014)
Journal Article
Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., & Binks, B. P. (2014). Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions. Soft matter, 10(36), 6941-6954. https://doi.org/10.1039/c4sm00179f

We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but ex... Read More about Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions.