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.

Download full-text PDF

Source
http://dx.doi.org/10.1103/PhysRevE.95.012805DOI Listing

Publication Analysis

Top Keywords

particle-stabilized droplets
8
droplets micropipette
8
micropipette aspiration
8
droplets
7
mechanical stability
4
stability particle-stabilized
4
aspiration investigate
4
investigate mechanical
4
mechanical behavior
4
behavior particle-stabilized
4

Similar Publications

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 PDF

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles.

Adv 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 PDF

Dramatic droplet deformation through interfacial particles jamming.

Proc Natl Acad Sci U S A

October 2024

John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138.

Article Synopsis
  • Droplets of one fluid in another immiscible fluid typically adopt a spherical shape due to interfacial tension, but shear forces from flow can deform them, especially when stabilized by surfactants.
  • Colloidal particles can also stabilize droplets differently, creating a solid-like interface under compression while introducing unique shape deformations during flow.
  • The study reveals that shear forces and particle migration produce various droplet shapes, influenced by the balance of shear forces and diffusion, offering a new approach to control droplet shapes in microchannels.
View Article and Find Full Text PDF

Ultrasound Control of Pickering Emulsion-Based Capsule Preparation.

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 PDF

Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization.

Carbohydr 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.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!