  This paper explores structural, interfacial and thermal properties of two
types of Pickering emulsions containing alpha-cyclodextrin inclusion complexes:
on one hand, emulsions were obtained between aqueous solutions of
alpha-cyclodextrin and different oils (fatty acids, olive oil, silicone oil)
and on the other hand, emulsions were obtained between these oils, water and
micro or nano-platelet suspensions with inclusion complexes of
hydrophobically-modified polysaccharides. The emulsions exhibit versatile
properties according to the molecular architecture of the oils. Experiments
were performed by microcalorimetry, X-ray diffraction and confocal microscopy.
The aptitude of oil molecules to be threaded in alpha-cyclodextrin cavity is a
determining parameter in emulsification and thermal stability. The heat flow
traces and images showed dissolution, cooperative melting and de- threading of
inclusion complexes which take place progressively, ending at high
temperatures, close or above 100{\deg}C. Another important feature observed in
the emulsions with micro-platelets is the partial substitution of the guest
molecules occurring at room temperature at the oil/water interfaces without
dissolution, possibly by a diffusion mechanism of the oil. Accordingly, the
dissolution and the cooperative melting temperatures of the inclusion crystals
changed, showing marked differences upon the type of guest molecules. The
enthalpies of dissolution of crystals were measured and compared with soluble
inclusions.
