Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.595770
Title: Synthesis and application of colloids in soft matter systems
Author: Skelhon, Thomas S.
Awarding Body: University of Warwick
Current Institution: University of Warwick
Date of Award: 2013
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Abstract:
We explore two distinct domains in the field of soft matter. The first three experimental chapters concern the synthesis, characterisation and application of Janus particles fabricated by heterogeneous polymerisation techniques. Initially in Chapter 2 we describe an optimised one pot seeded emulsion polymerisation strategy to render submicron amphiphilic Janus particles exhibiting surface active behaviour which can be tuned by the variation of hydrophilic to hydrophobic lobe volume ratios. These particles have been shown to inhibit ice recrystallisation in aqueous systems. In Chapter 3 we explore the synthesis of hard-soft Janus particles comprising of respective high and low glass transition temperature lobes. Although the rate of polymerisation is unaffected by available seed particle surface area, particles with multiple soft lobes and secondary nucleation occur below a seed surface area threshold. We additionally demonstrate the ability to fabricate sub-micron hard-soft Janus particles. Chapter 4 utilises the particles made in the previous chapter as building blocks to fabricate ‘colloidal molecules’ and colloidosomes. In the former case, cluster morphology of particles is shown to be governed by surface area minimisation of the central soft domain. The final two experimental chapters explore two different strategies to emulsify water into chocolate whilst retaining the desirable physical characteristics of the confectionery. In Chapter 5 we utilise colloidal silica and a cationic polyelectrolyte to generate highly stable quiescent Pickering emulsions, allowing up to 50% of the fat content in chocolate to be replaced with water and fruit juice. Chapter 6 improves upon this work by allowing the replacement of up to 80% of the fat content in chocolate by the dispersion of aqueous hydrogels within the chocolate fat matrix. In both chapters we characterise the physical properties of the formulations and demonstrate their suitability for use in chocolate confectionery.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.595770  DOI: Not available
Keywords: QD Chemistry
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