Review on Pickering emulsions stabilized by adsorbed nanoparticles: Structure, Thermodynamics, Cage Effect and Subdiffusion

In this review paper, we report on some very recent findings dealt with the oil-in-water Pickering emulsions, stabilized by a strong adsorption of charged solid nanoparticles on the surface of the oil-droplets. Here, we are concerned with three important questions: (1) Structure and thermodynamics of these emulsions, (2) cage effect and subdiffusion phenomenon within them, and (3) spherical diffusion of anchored nanoparticles on the curved oil/water interface.