采用半连续乳液聚合法,引入可聚合乳化剂,制备了软核硬壳、硬核软壳以及均相共聚共3种具有不同粒子结构形态的苯丙乳液.考察了乳化剂类型和配比、聚合物玻璃化转变温度(Tg)、乳胶粒子结构形态及含羧基功能单体用量对乳液冻融稳定性的影响,并提出了乳液冻融稳定的机理,阐明了上述因素的作用原理.结果表明,引入可聚合乳化剂、功能单体的羧基化改性均有利于乳液冻融稳定性的提高;与硬核软壳和均相共聚2种粒子结构相比,软核硬壳更有利于改善乳液的冻融稳定性,且壳层L越高,对应乳液的冻融稳定性越好.
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