The DOI matches its Crossref record.
Image Charge Effects on the Formation of Pickering Emulsions
Abstract
Vigorous mixing of an aqueous particle dispersion with oil usually produces a particle-stabilized emulsion (a "Pickering emulsion"), the longevity of which depends on the particles' wetting properties. A known exception occurs when particles fail to adsorb to the oil-water interface created during mixing because of a strong repulsion between charges on the particle surface and similar charges on the oil-water interface; in this case, no Pickering emulsion is formed. Here, we present experimental evidence that the rarely considered electrostatic image force can cause a much bigger hindrance to particle adsorption and prevent the formation of Pickering emulsions even when the particle interaction with the interface charge is attractive. A simple theoretical estimate confirms the observed magnitude of this effect and points at an important limitation of Pickering emulsification, a technology with widespread industrial applications and increasing popularity in materials research and development.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Emulsions stabilized with solid nanoparticles: Pickering emulsions
Chevalier, Y., & Bolzinger, M.-A. (2013) · Colloids and Surfaces A: Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2013.02.054 · Cited by 1,765
Hu, Y.-Q., Yin, S.-W., Zhu, J.-H., Qi, J.-R., Guo, J., Wu, L.-Y., Tang, C.-H., & Yang, X.-Q. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.05.028 · Cited by 305
Bioreactor droplets from liposome-stabilized all-aqueous emulsions
Dewey, D. C., Strulson, C. A., Cacace, D. N., Bevilacqua, P. C., & Keating, C. D. (2014) · Nature Communications · doi:10.1038/ncomms5670 · Cited by 279
Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications
Chen, L., Ao, F., Ge, X., & Shen, W. (2020) · Molecules · doi:10.3390/molecules25143202 · Cited by 264
Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams
Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.014 · Cited by 157
Metadata
- Authors
- Wang, H., Singh, V., & Behrens, S. H.
- Venue
- The Journal of Physical Chemistry Letters
- Publisher
- American Chemical Society (ACS)
- Published
- 2012-10-03
- Volume
- 3
- Issue
- 20
- Pages
- 2986-2990
- ISSN
- 1948-7185 (ISSN-L)
- OpenAlex
- W2328308161
- Cited by
- 172
- References
- 0
- FWCI
- 2.61
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Image Charge Effects on the Formation of Pickering Emulsions. https://app.cochat.ai/papers/10.1021/jz300909z
- The paper
- Wang, H., Singh, V., & Behrens, S. H. (2012). Image Charge Effects on the Formation of Pickering Emulsions. The Journal of Physical Chemistry Letters. https://doi.org/10.1021/jz300909z
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
