Recent advances in the stabilization of emulsions and foams by particles of nanoscale and
microscopic dimensions are described. Ongoing research in this highly active field is …

The present review aims at summarizing the current knowledge on how solid nanoparticles
organize in polymer blends. First, the behavior of low viscosity fluid emulsions containing …

Pickering emulsions are surfactant‐free dispersions of two immiscible fluids that are
kinetically stabilized by colloidal particles. For ecological reasons, these systems have …

Janus particles are biphasic colloids that have two sides with distinct chemistry and
wettability. Because of their amphiphilicity, Janus particles present a unique opportunity for …

The review is devoted to the historical and modern understanding of rheological properties
of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the …

Nanofluids offer many advantages over surfactant and polymer solutions during enhanced
oil recovery (EOR). This review discusses the current state and future prospects of …

This topical review discusses the theoretical progress made in the field of polymer
nanocomposites, ie, hybrid materials created by mixing (typically inorganic) nanoparticles …

Soft microgel particles inherently possess qualities of both polymers as well as particles. We
review the similarities and differences between soft microgel particles and stiff colloids at …

Many systems in nature and the synthetic world involve ordered arrangements of units on
two-dimensional surfaces. We review here the fundamental role payed by both the topology …

Food rheology focuses on the flow properties of individual food components, which might
already exhibit a complex rheological response function, the flow of a composite food matrix …