Onderwerp scriptie

Protein Particles for Pickering Stabilization of Interfaces

Disperse systems like foams and emulsions are ubiquitous in nature. Usually surfactants are added to increase the kinetic stability of such dispersions. An alternative to the application of surfactants is the addition of colloidal particles that irreversibly attach to the interface of bubbles and emulsion droplets. In the literature the stabilization of disperse systems by addition of colloids is commonly referred to as Pickering stabilization [2]. Disperse systems stabilized by particles can be stable for long time periods up to several months [1].

There are several classes of colloidal particle that can be used for Pickering stabilization of interfaces. This project focuses on the application of protein particles for Pickering stabilization of liquid-liquid interfaces. Understanding the properties of these particles in the bulk and at the interface, as well as their ability to form and stabilize dispersions is the main aim of this project.

Is this not exactly what you are interested in? Other projects on particles at fluid-fluid interfaces are available. Please contact Christian Buchcic for further information.

Experimental techniques to be used:

•    Light scattering

•    Light-Microscopy

•    Confocal laser scanning microscopy (CLSM)


1.    Binks, B.P., Particles as surfactants—similarities and differences. Current Opinion in Colloid & Interface Science, 2002. 7(1–2): p. 21-41.

2.    Dickinson, E., Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science, 2010. 15(1-2): p. 40-49