Dissipative particle dynamics simulation of Pickering emulsions co-stabilized by β-cyclodextrins and Tween 60

In the field of food colloid systems, elucidating the synergistic stabilization mechanism of composite emulsifiers at the interface in Pickering emulsions is crucial for designing high-performance emulsions. This study investigates the synergistic stabilization mechanism of β-cyclodextrin (β-CD) and Tween 60 in Pickering emulsions using experiments and dissipative particle dynamics (DPD) simulations. The optimal mixing ratio (β-CD: Tween 60 = 1:3) achieves the lowest oil–water interfacial tension (5.38 ± 0.06 mN/m) and the smallest rearrangement rate constant (K r ). All systems exhibit contact angles below 90°, forming oil-in-water emulsions. DPD simulations reveal that at the 1:3 ratio, β-CD and Tween 60 form a uniform, dense interfacial film on oil droplets. Radial distribution function analysis indicates strong short-range interactions between the two emulsifiers. The relative concentration profiles show that at this ratio, the peaks of the β-CD and Tween 60 curves are highly consistent, and the interfacial arrangement is the most ordered, confirming the mechanism of dense film formation through synergistic adsorption. Excess β-CD promotes self-aggregation, disrupting the synergistic structure. This work provides a theoretical foundation for designing high-performance Pickering emulsions.