Interaction between stabilized droplets of different phases in the same continuous phase of an aqueous three-phase system.

Water-in-water (W/W) emulsions, also called aqueous two-phase systems, are formed by mixing two incompatible polymers in water that phase separate into two distinct phases. They can be stabilized by addition of colloidal particles. Droplets of the dispersed phase can be used to compartmentalize ingredients and induce localized reactions.

Tuning the bis-hydrophilic balance of microgels: A tool to control the stability of water-in-water emulsions.

Hypothesis: The stability of purely aqueous emulsions (W/W) formed by mixing incompatible polymers, can be achieved through the Pickering effect of particles adsorption at the interface. However, there is, as yet, no guideline regarding the chemical nature of the particles to predict whether they will stabilize a particular W/W emulsion. Bis-hydrophilic soft microgels, made of copolymerized poly(N-isopropylacrylamide) (pNIPAM) and dextran (Dex), act as very efficient stabilizers for PEO/Dextran emulsions, because the two polymers have an affinity for each polymer phase.

Effect of charge on the stabilization of water-in-water emulsions by thermosensitive bis-hydrophilic microgels.

Hypothesis: Molecular surfactants are not able to stabilize water-in-water (W/W) emulsions, unlike nano or micro-particles, which can achieve this in some cases. However, the effect of electrostatic interactions between particles on the emulsion stability has rarely been investigated. We hypothesize that introducing charges modifies the stabilization capacity of particles and renders it both pH- and ionic strength-dependent.

Thermo-induced inversion of water-in-water emulsion stability by bis-hydrophilic microgels.

Hypothesis: Stabilization of water-in-water (W/W) emulsions resulting from the separation of polymeric phases such as dextran (DEX) and poly(ethyleneoxide) (PEO) is highly challenging, because of the very low interfacial tensions between the two phases and because of the interface thickness extending over several nanometers. In the present work, we present a new type of stabilizers, based on bis-hydrophilic, thermoresponsive microgels, incorporating in the same structure poly(N-isopropylacrylamide) (pNIPAM) chains having an affinity for the PEO phase and dextran moieties. We hypothesize that these particles allow better control of the stability of the W/W emulsions.

Pickering emulsions stabilized by thermoresponsive oligo(ethylene glycol)-based microgels: Effect of temperature-sensitivity on emulsion stability.

Hypothesis: The stability of emulsions stabilized by soft and responsive microgels and their macroscopic properties are governed by the microstructure of microgels, in particular their deformability. However, little is known about the role of the microgel chemistry, though it is expected that polymeric backbone with an amphiphilic structure is a requirement for their adsorption at the oil-water interface.

Experiments: A series of biocompatible, thermoresponsive and amphiphilic poly(oligoethylene glycol)methacrylate (pOEMA) microgels is synthesized, with varying hydrophobic-hydrophilic balance, or equivalent varying volume phase transition temperature (VPTT).