Biomolecules adsorb at fluid-fluid interfaces and can form a cohesive interfacial network imparting distinctive local interfacial mechanics. This modification of interfacial behavior is empirically known to significantly affect the stability and flow behavior of foams and emulsions. Droplet formation in the presence of interfacial networks is investigated in a flow-focusing microfluidic device using designed peptide surfactants, which allow decoupled control of interfacial rheology and interfacial tension. The influence of interfacial elasticity on droplet breakup, satellite droplet formation and droplet size are reported. The presence of high interfacial elasticity strongly affects the mechanism of droplet breakup by delaying neck thinning...
In conventional emulsification devices, interface formation and stabilisation occur within milliseco...
Microfluidics is the science of processing microliters or less of fluid at a time in a channel with ...
Interfacial rheology of interfaces stabilized by food ingredients has been studied extensively withi...
Published: September 20, 2011Proteins and peptides, adsorbed at a fluid–fluid interface, can form a ...
Many uses of emulsion droplets require precise control over droplet size and shape. Here we report a...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Proteins and peptides assemble nano-structured interfacial films when adsorbed at the fluid-fluid in...
Surfactants are an essential part of the droplet-based microfluidic technology. They are involved in...
<p>To understand droplet formation and stabilisation, technologies are needed to measure interfacial...
Emulsification in microdevices (microfluidic emulsification) involves micrometer-sized droplets and ...
Emulsification in microdevices (microfluidic emulsification) involves micrometer-sized droplets and ...
In conventional emulsification devices, interface formation and stabilisation occur within milliseco...
Microfluidics is the science of processing microliters or less of fluid at a time in a channel with ...
Interfacial rheology of interfaces stabilized by food ingredients has been studied extensively withi...
Published: September 20, 2011Proteins and peptides, adsorbed at a fluid–fluid interface, can form a ...
Many uses of emulsion droplets require precise control over droplet size and shape. Here we report a...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Membrane emulsification is a promising and relatively new technique for producing emulsions. The pur...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Precise control of monodisperse micron-sized liquid droplet emulsions produced in a microfluidic T-j...
Proteins and peptides assemble nano-structured interfacial films when adsorbed at the fluid-fluid in...
Surfactants are an essential part of the droplet-based microfluidic technology. They are involved in...
<p>To understand droplet formation and stabilisation, technologies are needed to measure interfacial...
Emulsification in microdevices (microfluidic emulsification) involves micrometer-sized droplets and ...
Emulsification in microdevices (microfluidic emulsification) involves micrometer-sized droplets and ...
In conventional emulsification devices, interface formation and stabilisation occur within milliseco...
Microfluidics is the science of processing microliters or less of fluid at a time in a channel with ...
Interfacial rheology of interfaces stabilized by food ingredients has been studied extensively withi...