Oil-in-dispersion emulsions stabilized by electrostatic repulsions between surfactant and tea polyphenol nanoparticles

Chemical Communications 2026

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Authors: Tingting Yan, Shaoying Fan, Yiping Yun, Zhenqi Jiang, Ming Liu, Lulu Zhou
DOI: 10.1039/d5cc06060e
Cited by: 32
References: 41

Abstract

Stable oil-in-dispersion emulsions are achieved at ultralow additive levels (0.006 wt% EG-NPs and 0.03 mM SDS) through a same-charge cooperative mechanism between anionic SDS and negatively charged EG-NPs. Electrostatic repulsion ensures stability, enabling reversible control and broad oil compatibility, thereby offering a sustainable, low-concentration, and environmentally benign emulsification strategy.

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems Surfactants and Colloidal Systems

Publication details

Journal / source
Chemical Communications
Publisher
Royal Society of Chemistry (RSC)
Volume
62
Issue
14
Pages
4337–4341
Publication date
1 January 2026
Language
EN