{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T05:54:59Z","timestamp":1791266099456,"version":"4.1.0"},"reference-count":56,"publisher":"Wiley","issue":"19","license":[{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Macromol. Rapid Commun."],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    We report the use of polyion complex micelles (PICM) obtained by complexation of poly(sodium acrylate) and poly(N\u2010methyl\u20102\u2010vinylpyridinium iodide\u2010\n                    <jats:italic>block<\/jats:italic>\n                    \u2010ethylene oxide) as novel stabilizers for water\u2010in\u2010water emulsions consisting in poly(ethylene oxide) (PEO) and dextran mixtures in water. PICM concentrations as low as 1\u00a0g\/L lead to a strong increase of stability for both PEO\u2010in\u2010dextran and dextran\u2010in\u2010PEO emulsions, as they did not display any macroscopic phase separation after several months. Such long term stability is to our knowledge unprecedented in the literature dedicated to water\u2010in\u2010water emulsions. Moreover, increasing the concentration of PICM further induces a decrease in the droplet size, resulting in a strong reduction of the cream\u2010ing or sedimentation rates, and suppression of the coalescence after a few days. The dissociation of PICM at high salt concentration was taken as an opportunity to trigger the destabilization of the water\u2010in\u2010water emulsions by addition of a concentrated salt solution. PEO\u2010in\u2010dextran emulsions displayed more sensitivity to PICM and salt concentrations than dextran\u2010in\u2010PEO emulsions, in terms of both stability and droplet size, indicating that the underlying stabilization mechanisms are different for the two systems.\n                  <\/jats:p>","DOI":"10.1002\/marc.70397","type":"journal-article","created":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T14:25:34Z","timestamp":1787927134000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ultrastable Water\u2010in\u2010Water Emulsions by Addition of Polyion Complex Micelles"],"prefix":"10.1002","volume":"47","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-3218-2466","authenticated-orcid":false,"given":"L\u00e9na S.","family":"Vincent","sequence":"first","affiliation":[{"name":"Soft Matter Sciences and Engineering ESPCI PSL University Sorbonne Universit\u00e9  Paris 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