Colloid and Polymer Science

, Volume 292, Issue 3, pp 599–612

Cross-linked starch nanoparticles stabilized Pickering emulsion polymerization of styrene in w/o/w system

Original Contribution

DOI: 10.1007/s00396-013-3102-y

Cite this article as:
Nikfarjam, N., Taheri Qazvini, N. & Deng, Y. Colloid Polym Sci (2014) 292: 599. doi:10.1007/s00396-013-3102-y

Abstract

Here, we present a method to synthesize expandable spherical polystyrene beads containing well-dispersed water microdroplets. The beads, 2–3 mm in diameter, were prepared through surfactant-free Pickering emulsion polymerization in water-in-oil-in-water (w/o/w) system using cross-linked starch nanoparticles (CSTN) as emulsifier. The CSTNs were in situ surface-modified by styrene maleic anhydride copolymer as confirmed by infrared spectroscopy and contact angle analysis. The entrapped water microdroplets with the average size of 3–4 μm were shown to be surrounded by a dense layer of the CSTN. The number droplet density as well as water encapsulation efficiency in the polystyrene beads increased with the CSTN concentration. Furthermore, regardless of CSTN content, all samples exhibited high encapsulation stability of over 68 % after 3 months. These characteristics along with good expansion behavior suggest the synthesized beads as expandable polystyrene containing water as a green blowing agent.

Keywords

Water expandable polystyrene Inverse Pickering emulsion polymerization Starch nanoparticle w/o/w emulsion Droplet size distribution 

Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.Polymer Division, School of Chemistry, College of ScienceUniversity of TehranTehranIran
  2. 2.School of Chemical and Biomolecular EngineeringGeorgia Institute of TechnologyAtlantaUSA
  3. 3.School of Public HealthHarvard UniversityBostonUSA

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