Double Inversion of Emulsions By Using Nanoparticles and a Di‐Chain Surfactant

Two shakes: Double phase inversion of emulsions stabilized by a mixture of silica nanoparticles and a di-chain cationic surfactant can be induced by surfactant concentration alone. The picture shows emulsions of dodecane and water stabilized by silica nanoparticles (left, unstable), di-chain cationic surfactant (right, oil-in-water), and a mixture of the two (middle, water-in-oil).