title: Multiple pickering emulsions stabilized by microbowls.
abstract: Some researchers have focused on the adsorption of solid particles at fluid-fluid interfaces and prepared emulsions and foams called "Pickering emulsions/foams". However, while several reports exist on simple spherical emulsions, few reports are available on the formation of more complex structures. Here, we show that holes on particle surfaces are a key factor in establishing the variety and complexity of mesoscale structures. Microbowls, which are hollow particles with holes on their surfaces, form multiple emulsions (water-in-oil-in-water and oil-in-water-in-oil emulsions) by simply mixing them with water and oil. Furthermore, stable potato-like or coffee-bean-like emulsions are also obtained, although nonspherical emulsions are usually unstable because of their larger interfacial energies. These findings are useful in designing the building blocks of complex supracolloidal systems for pharmaceutical, food, and cosmetic products.
authors.affiliation: Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University, Yonezawa 992-8510, Japan. nonoy@yz.yamagata-u.ac.jp
authors.forename: Yoshimune
authors.initials: Y
authors.lastname: Nonomura
authors.forename: Naoto
authors.initials: N
authors.lastname: Kobayashi
authors.forename: Naoki
authors.initials: N
authors.lastname: Nakagawa
mesh_terms: D000327:Adsorption; D003102:Colloids; D004655:Emulsions / Q000737:chemistry*; D046911:Macromolecular Substances / Q000737:chemistry*; D009821:Oils; D014867:Water
chemical_list: D003102:Colloids; D004655:Emulsions; D046911:Macromolecular Substances; D009821:Oils; D014867:Water