This paper presents a simple method of droplet formation using liquids that easily wet polydimethylsiloxane (PDMS) surfaces without any surface treatment. Using only structural features and uniform flow focusing, Oil-in-Water (O/W) and Water-in-Oil-in-Water (W/O/W) droplets were formed in the full PDMS structure. Extrusion channel and three-dimensional flow focusing resulted in effective fluidic conditions for droplet formation and the droplet size could be precisely controlled by controlling the flow rate of each phase. The proposed structure can be utilized as an important element for droplet based research, as well as a droplet generator.
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http://dx.doi.org/10.3390/mi9090468 | DOI Listing |
Sci Rep
December 2024
School of architecture, Ocean and energy power engineering, Wuhan University of Technology, Wuhan, 430070, China.
During maritime operations, extreme events such as explosions, grounding, and seal failures can cause water ingress into lubricant compartments, forming oil-water emulsions that significantly affect the lubrication performance of ship stern bearings. Existing studies mainly focus on low water content, with limited exploration of the impact of high water content on lubrication performance. To address this gap, viscosity measurements of oil-water mixtures were conducted, and an emulsification viscosity equation applicable to varying water contents was derived.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Biochemistry, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.
Sesamolin possesses limited aqueous solubility, a drawback for biological activity study in cancer cell models. This study aimed to enhance sesamolin's ability to fight cancer, as it is a bioactive compound with low water solubility found in sesame. We developed different Pickering emulsion delivery systems and tested their anticancer effects on various cancer cell types.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Nanotechnology and Catalysis Research Centre (NANOCAT), Institute of Postgraduate Studies, Universiti Malaya, 50603 Kuala Lumpur, Malaysia. Electronic address:
This study aimed to develop a bio-based nano-additive (sodium caseinate/cellulose nanofibers (SC/CNF) complex) to modulate oil-in-water (O/W) colloid interfaces, which function as a fat control agent to slow lipid digestion. Edible protein (SC) was grafted onto CNF through facile electrostatic attraction, which reduces solvent and chemical usage. The physicochemical properties of SC/CNF showed that adding SC increased the interfacial bonding between CNF particles, resulting in higher interfacial pressure by forming dense and compact layers of SC/CNF.
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November 2024
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, 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 430068, China.
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze-thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant.
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November 2024
Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
The protein transition motivates the use of plant proteins, but their application in food emulsions is challenging, especially when high concentrations of oil and salt are needed for formulation and sensory properties. In the present work, we connect the iso-electric point of two potato protein isolates (patatin-rich, POPI-200; protease inhibitor-rich, POPI-300) and a faba protein isolate (FPI) to the behavior in the bulk phase and at the interface, and relate this to the physical stability of 45 wt% oil-in-water (O/W) emulsions in the presence of NaCl at pH 4.0-7.
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