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Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier
- Zhai, Kankan, Pei, Xiaopeng, Wang, Chao, Deng, Yukun, Tan, Ying, Bai, Yungang, Zhang, Baichao, Xu, Kun, Wang, Pixin
- International journal of biological macromolecules 2019 v.131 pp. 1032-1037
- acrylamides, droplets, emulsifiers, emulsions, nanocomposites, nanoparticles, oils, polymerization, stabilizers, wettability
- Inverse Pickering emulsions stabilized by naturally derived particles are of interesting during the past decade. In this study, starch-based nanoparticles were used as a particulate emulsifier to stabilize a w/o Pickering emulsion. The effects of particle concentration and oil volume fraction on the emulsion type and stability were investigated in detail. Catastrophic phase inversion from o/w to w/o emulsions occurred at a volume fraction of oil of 0.3–0.4, without altering the particle wettability. Further, a linear relation existed between the average droplet diameter and total amounts of starch-based nanoparticles. The obtained starch-based nanoparticles also served as a Pickering stabilizer to conduct a w/o Pickering polymerization. Raspberry-like thermoresponsive starch-poly(N-isopropyl acrylamide) nanocomposites with a well-defined structure were synthesized.