Microcapsules containing subfemtoliter volumes of n-hexadecane (HD) within a 4-40 nm thick shell of poly(alkyl methacrylates) were prepared. The size of the HD drop was varied between 50 and 140 nm. The alkyl substituents on the methacrylate monomer were varied to alter the surface tension between the HD and the polymer shell in order to investigate the effects of surface tension on the freezing point of the HD. The size dependence of the supercooling as predicted by the G-T equation was not observed in our systems. An effect on the magnitude of supercooling with variation in the side chains was observed, where freezing the HD in capsules with bulkier side chains requires a greater magnitude of supercooling. This is in agreement with the increased hydrophobic character of the polymers and also correlates with the decrease in glass transition temperature of the polymer. We also observed aging of the capsules, which could be accelerated by heating.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1021/jp9080355 | DOI Listing |
Sci Rep
December 2024
Faculté des Sciences et Technologies, LEMTA - Université de Lorraine - CNRS UMR 7563, Boîte Postale 70239, Vandoeuvre les Nancy cedex, 54506, France.
The wetting characteristics of fluids play a crucial role in various fields of interface and surface science. Contact angle serves as a fundamental indicator of wetting behavior. However, accurate quantification of wetting phenomena even at the macroscale often poses challenges, particularly due to the hysteresis between receding and advancing contact angles.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Cooperative Innovation Center of Industrial Fermentation, Ministry of education & Hubei province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China. Electronic address:
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe coatings on the surface of desalted duck egg white nanoparticles (DEWN), further studying the oil/water interfacial properties of the modified particles. The results showed that the ratio and concentration of TA to Fe could modulate interfacial properties.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFJ Colloid Interface Sci
December 2024
School of Health Sciences, Stopford Building, The University of Manchester, Oxford Road, Manchester M13 9PT, UK.
Hypothesis: Nanoscale characterisation of the self-associated species formed by amphiphilic pharmaceuticals in aqueous solution carries relevance across their entire journey from development through to manufacture - relevant, therefore, not only as regards formulation of the drug products as medicines, but also potentially relevant to their bioavailability, activity, and clinical side effects. Such knowledge and understanding, however, can only be fully secured by applying a range of experimental and theoretical methodologies.
Experiments: Herein, we apply a synergistic combination of solubility, surface tension, SANS, NMR and UV spectroscopic studies, together with MD simulation and QM calculations, to investigate the meso-structures of propranolol hydrochloride aggregates in bulk aqueous solutions, at concentrations spanning 2.
Food Chem
December 2024
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address:
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!