Lin Chen

Pickering emulsions have attracted significant interest due to their superior stability compared to surfactant-stabilized emulsions. Particle size is a key parameter in the stabilization of Pickering emulsions. However, a fundamental understanding of how particle size influences emulsion stabilization across different homogenization methods remains unclear. In this study, the effects of silica nanoparticle size on Pickering emulsion formation and stability were investigated under different processing methods, including rotor-stator homogenization, ultrasonication, and high-pressure homogenization. Emulsion structure and stability were evaluated using droplet size analysis, interfacial adsorption measurements, ζ-potential characterization, and Turbiscan stability analysis. Multivariate Partial Least Squares (PLS) regression was further applied to assess the relative importance of particle size. The results show that the effect of particle size on emulsion stability strongly depends on the processing method. Under rotor-stator homogenization, stability was governed by a balance between droplet size reduction and particle sedimentation, resulting in optimal stability for intermediate-sized nanoparticles. Under ultrasonication, smaller nanoparticles enhanced stability primarily through increased interfacial adsorption. In contrast, for high-pressure homogenization, particle size effects on droplet structure were largely masked, and stability was mainly constrained by limited coalescence during storage and sedimentation of larger particles. These findings show that particle size influences Pickering emulsion stability through distinct mechanisms under different homogenization methods, providing guidance for the rational design of particle-stabilized emulsions.

Liquid–liquid interfaces and interfacially entrapped nanoparticles are ubiquitous in nature and technology. Their importance in the industry is rising because nanoparticle‐stabilized emulsions can be designed to be more stable, ecological, and safe for human health than conventional emulsions stabilized by molecular surfactants. The properties of these “Pickering emulsions” depend on the particle sizes and shapes, droplet coverage, and particle behavior in the interface, among other factors, some of which are yet to be understood better or even identified. Here, we present the first workflow for analyzing real Pickering emulsions in the nanoscale. Two case materials were chosen for the nanoparticles: silica and lignin to represent hard inorganic and soft biobased materials, respectively. The particle movements, deformation of interfacial particles, droplet movement, and droplet coalescence were inflicted and measured simultaneously at high forces. Our method opens a new analytical pathway to analyze and manipulate real‐world 3D nanostructures with fluid components, which are under intense research for self‐assembly, interfacial nanoarchitectonics, and functional devices. Furthermore, our results show that the interfacial behavior of a soft biomatter can be distinguished from that of a rigid inorganic particle, which is relevant for the green shift across multiple materials‐related industries.Summary: AFM workflow is introduced to measure the topography, adhesion, and stiffness of emulsion droplets and their interfacial nanoparticles under liquid. The droplets and interfacial nanoparticles can be mechanically manipulated at high interaction forces. Lignin particles do not keep their size and shape in the emulsion interface.

Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity and hazards on human health are being considered. Thus, the natural additives from food and other natural sources may be the alternative approach. In present study, the modification of lotus anthocyanins on the quality of ice cream was investigated. With the addition of lotus anthocyanins, the color of ice cream changed to purple, and its a* value increased and L* and b* values decreased, which enhanced its attractiveness to consumers. Meanwhile, in the low range of addition amount (0.5% to 1.5%, m/m), lotus anthocyanins increased the expansion rate of ice cream and decreased its melting rate, which was beneficial for air filling and delaying its melting. In addition, lotus anthocyanins at low amount (0.5% to 1.5%, m/m) could ameliorated the texture, rheology and interface properties of ice cream, and further changed the particle size distribution of ice cream to a appropriate range, so as to enhance the stability and shelf life of ice cream. All present results suggest that lotus anthocyanins at the appropriate amount can improve the quality of ice cream, and have the potential applications on ice cream production in food industry.

A readily available quaternary phosphonium salt containing a trifluoroacetonyl group and a tetrakis[3,5-bis(trifluoromethyl)phenyl]borate (BAr^F₄^–) counterion was demonstrated to be a highly active Brønsted acid catalyst for Friedel–Crafts-type reactions of an array of electron-rich heteroarenes and aniline derivatives with isatin-derived ketimines, even at 0.1 mol % catalyst loadings.