Characterization of Bubbles and Antibubbles Interfaces Stabilized Using Pickering Particles With Different Wetting Properties

Pickering stabilization has gained scientific interest over the past few decades, yet its practical application remains restricted. This is likely due to the challenges in characterizing particle behavior at interfaces, making it difficult to relate findings from model systems to practical applications. Here, we applied several explorative techniques such as x‐ray powder diffraction, thermal analysis, and quasi‐elastic neutron scattering to obtain a better insight into the role of interfacial hydration in the stabilization of Pickering‐stabilized systems. As Pickering‐stabilized systems, we used bubbles and the so‐called antibubbles that were obtained by freeze‐drying an emulsion or double emulsion, respectively, template. Silica particles with different hydrophobicities were used to stabilize these (anti)bubbles. Our results demonstrate that increasing particle hydrophobicity enhances silica–water–maltodextrin interactions, modifying the water structure, and significantly influencing the thermal degradation profiles. Practical applications : Pickering‐stabilized bubbles are promising for encapsulating probiotics and delivering antioxidants in food systems by forming gas‐shell capsules. To scale these systems for commercial use, it is crucial to understand interfacial hydration and particle wettability, as tuning particle hydrophobicity can significantly enhance edible coatings and extend shelf life. Our results show that neutron spectroscopy provides an effective in situ method for assessing the hydrophobicity of silica particles. This approach offers a novel method for investigating wetting behavior.