Janus particles are often seen as Pickering emulsifiers, but their potential applications extend far beyond their excellent ability to stabilize oil droplets. Janus particles have anisotropic surfaces, which lead to novel physicochemical properties and functional attributes.
Thang Tran, a PhD researcher at Technical University of Denmark presented his poster of fabricating Janus particles with electrohydrodynamic co-jetting process and the emulsifying ability of these particles in the 19th Food Colloids conference in April.