Internally Self Assembled Thermoreversible Gelling Emulsions: ISAsomes in Methylcellulose, κ-Carrageenan, and Mixed Hydrogels

Self-assembled thermo-gelling emulsions were developed by blending internally self-assembled particles (ISAsomes) with thermoreversible polysaccharide hydrogels of methylcellulose (MC), κ-carrageenan (KC), and their 1:1 mixture. In this way, the hierarchical structure of ISAsome samples was successfully promoted. The gelified polymer network corresponds to the highest level of the hierarchical structure and as such represents the capturing matrix for the medium structural level, i.e., dispersed emulsion particles, which are further internally structured as the lowest level of structure. Utilizing small-angle X-ray scattering, differential scanning calorimetry, dynamic light scattering, and oscillatory rheological experiments in the temperature regime from 20 to 70 °C, we were able to show that the ISAsomes stay practically intact during such embedment into a hydrogel matrix retaining its internal self-assembled structure and its functionality. The characteristic sol−gel and gel−sol transition temperatures...