We investigate the mechanical behavior of particle-stabilized droplets using micropipette aspiration. We observe that droplets stabilized with amphiphilic dumbbell-shaped particles exhibit a two-stage response to increasing suction pressure. Droplets first drip, then wrinkle and buckle like an elastic shell. While particles have a dramatic impact on the mechanism of failure, the mechanical strength of the droplets is only modestly increased. On the other hand, droplets coated with the molecular surfactant sodium dodecyl sulfate are even weaker than bare droplets. In all cases, the magnitude of the critical pressure for the onset of instabilities is set by the fluid surface tension.
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http://dx.doi.org/10.1103/PhysRevE.95.012805 | DOI Listing |
Langmuir
January 2025
School of Chemical and Process Engineering, University of Leeds, Leeds, LS2 9JT, United Kingdom.
To form nonspherical emulsion droplets, the interfacial tension driving droplet sphericity must be overcome. This can be achieved through interfacial particle jamming; however, careful control of particle coverage is required. In this work, we present a scalable novel batch process to form nonspherical particle-stabilized emulsions.
View Article and Find Full Text PDFAdv Colloid Interface Sci
December 2024
Wageningen University, Department of Agrotechnology & Food Sciences, Laboratory of Physical Chemistry and Soft Matter, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
We noticed that in literature, the term Pickering emulsion (PE) is used as soon as ingredients contain particles, and in this review, we ask ourselves if that is done rightfully so. The basic behavior taking place in particle-stabilized emulsions leads to the conclusion that the desorption energy of particles is generally high making particles highly suited to physically stabilize emulsions. Exceptions are particles with extreme contact angles or systems with very low interfacial tension.
View Article and Find Full Text PDFProc Natl Acad Sci U S A
October 2024
John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138.
Sensors (Basel)
September 2024
Faculty of Physics, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 2, 61-614 Poznań, Poland.
Capsules with microparticle shells became of great interest due to their potential in many fields. Those capsules can be fabricated at high temperatures from particle-stabilized emulsions (Pickering emulsions) by sintering together particles that cover droplets. One of the problems with such an approach is accurately controlling whether particles are already sintered and creating the rigid capsule shell of a capsule.
View Article and Find Full Text PDFCarbohydr Polym
September 2024
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China. Electronic address:
A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin.
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