Concepedia

Pickering Emulsions

Pickering Emulsions is a type of emulsion stabilized by solid particles adsorbed at the liquid–liquid interface, distinguished from other emulsions by the absence of molecular surfactants and the reliance on particulate interfacial barriers to prevent coalescence.

2.9K

Publications

173.7K

Citations

8.7K

Authors

1.5K

Institutions

Publications per year

2017–2026

2.2K

Variants

Pickering Emulsion

Parents

Publications

2.9K

Emulsions stabilized with solid nanoparticles: Pickering emulsions

Yves Chevalier, Marie‐Alexandrine Bolzinger · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2013 · 1.7K citations

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Pickering Emulsions Stabilized by Monodisperse Latex Particles:  Effects of Particle Size

B. P. Binks, Simon O. Lumsdon · Langmuir · 2001 · 786 citations

, , +17

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

Irina Kalashnikova, Hervé Bizot, Bernard Cathala et al. · Langmuir · 2011 · 768 citations

, , +17

Solid Wettability from Surface Energy Components: Relevance to Pickering Emulsions

Bernard P. Binks, John H. Clint · Langmuir · 2002 · 659 citations

, , +15

Pickering Emulsions:  Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion

Emanuele Vignati, Roberto Piazza, Thomas P. Lockhart · Langmuir · 2003 · 621 citations

, , +17

1–5 of 2.9K

Authors

8.7K

  1. BP
    Bernard P. Binks

    University of Hull, United Kingdom

    66 publications · 6.7K citations

    43

    h-index

  2. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    35 publications · 3.5K citations

    32

    h-index

  3. CT
    Chuan‐He Tang

    South China University of Technology, China

    31 publications · 5.2K citations

    31

    h-index

  4. TN
    To Ngai

    Chinese University of Hong Kong, Hong Kong SAR China

    48 publications · 2.8K citations

    31

    h-index

  5. SP
    Steven P. Armes

    University of Sheffield, United Kingdom

    37 publications · 2.4K citations

    28

    h-index

1–5 of 8.7K

Institutions

1.5K

  1. South China University of Technology

    Guangzhou, China

    69 h-index

    629 publications

    57.5K citations

  2. Jiangnan University

    Wuxi, China

    51 h-index

    593 publications

    32.6K citations

  3. Centre National de la Recherche Scientifique

    Paris, France

    45 h-index

    375 publications

    29.4K citations

  4. University of Hull

    Hull, United Kingdom

    44 h-index

    98 publications

    10.6K citations

  5. Rutgers, The State University of New Jersey

    New Brunswick, United States

    40 h-index

    106 publications

    11.7K citations

  6. Chinese Academy of Sciences

    Beijing, China

    40 h-index

    343 publications

    20.4K citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    37 h-index

    222 publications

    15.5K citations

  8. University of Leeds

    Leeds, United Kingdom

    36 h-index

    133 publications

    11.1K citations

1–8 of 1.5K

Venues

  1. Food Hydrocolloids

    248 publications · 23.1K citations

    94

    h-index

  2. Langmuir

    233 publications · 18.3K citations

    75

    h-index

  3. Food Chemistry

    125 publications · 8K citations

    53

    h-index

  4. Carbohydrate Polymers

    100 publications · 7.2K citations

    52

    h-index

  5. 52

    h-index

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