Active particles disturb the fluid around them as force dipoles, or stresslets, which govern their collective dynamics. Unlike swimming speeds, the stresslets of active particles are rarely determined due to the lack of a suitable theoretical framework for arbitrary geometry. We propose a general method, based on the reciprocal theorem of Stokes flows, to compute stresslets as integrals of the velocities on the particle's surface, which we illustrate for spheroidal chemically active particles. Our method will allow tuning the stresslet of artificial swimmers and tailoring their collective motion in complex environments.
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http://dx.doi.org/10.1103/PhysRevLett.117.148001 | DOI Listing |
J Sci Food Agric
January 2025
College of Food Science and Technology, Bohai University, Jinzhou, China.
Background: Soy protein isolate (SPI) has poor emulsifying ability because of its low molecular flexibility and compact structure, limiting its application in extruded protein-based foods. Extrusion technology has emerged as a promising way to alter the structural properties of proteins. Therefore, the impacts of grape seed proanthocyanidin (GSP) on structural and emulsifying characteristics of SPI in extrusion field were explored in this study.
View Article and Find Full Text PDFSensors (Basel)
December 2024
CNR-IPCF, Institute for Chemical-Physical Processes Messina, 98158 Messina, Italy.
Zinc oxide nanoparticles (ZnO NPs) with varying levels of nitrogen (N) doping were synthesized using a straightforward sol-gel approach. The morphology and microstructure of the N-doped ZnO NPs were examined through techniques such as SEM, XRD, photoluminescence, and Raman spectroscopy. The characterization revealed visible changes in the morphology and microstructure resulting from the incorporation of nitrogen into the ZnO lattice.
View Article and Find Full Text PDFFoods
January 2025
Department of Marine Biopharmacology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates were characterized by measuring their particle size, zeta potential, solubility, thermal stability, surface hydrophobicity, and emulsifying properties. The results showed that as reaction duration increased, the particle size and zeta potential of the CPI-CP conjugates increased significantly, reaching a maximum particle size of 1311.
View Article and Find Full Text PDFFoods
December 2024
Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising EOCs, specifically thymol and carvacrol, on SiO particles (5-15 µm) using the Mannich reaction. This approach simplifies conventional covalent immobilisation techniques by reducing the steps and reagents while maintaining antimicrobial efficacy and preventing compound migration.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Faculty of Dental Medicine, Carol Davila University of Medicine and Pharmacy, 8 Eroii Sanitari Street, 050474 Bucharest, Romania.
This study investigates the synthesis of ZnSnO@SiO@5-FU nanoparticles as an additive for bone fillers in dental maxillofacial reconstruction. ZnSnO nanoparticles were synthesized and coated with a SiO shell, followed by the incorporation of 5-Fluorouracil (5-FU), aimed at enhancing the therapeutic properties of classical fillers. Structural analysis using X-ray diffraction confirmed that ZnSnO was the single crystalline phase present, with its crystallinity preserved after both SiO coating and 5-FU incorporation.
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