Ethyl cellulose nanoparticles as stabilizers for Pickering emulsions

Pickering emulsions stabilized by ethyl cellulose nanoparticles have recently received –great attention for their remarkable stability and numerous industrial applications. De- spite this, the exact stabilization mechanism of such Pickering emulsions is still not fully understood. Both the stabilization of the emulsion by particle adsorption at the inter- face and through network formation in the continuous phase (leading to a yield stress) have been suggested. In this work we study soybean oil-in-water emulsions stabilized by ethyl cellulose nanoparticles and find, by the use of confocal microscopy and interfa- cial tension measurements, that the main stabilization mechanism of this nanoparticle- stabilized emulsions is the adsorption of the particles at the interface, instead of forming a network in the continuous phase. At the same time, oscillatory rheology measurements reveal that the emulsions exhibit a yield stress well below the random close-packing limit for hard spheres, suggesting short-range interactions between the droplets caused by the presence of the particles at the interface. The presence of the particles at the interface in combination with the observed rheological behavior of an attractive emulsion gives a strong indication for a particle-bridged stabilized emulsions.