Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0–15 wt %) were synthesized, and their lubrication performance under physiological conditions was investigated. Emulsion microgels were subjected to skin mimicking or oral cavity mimicking conditions, <i>i.e.</i>, smooth hydrophobic polydimethylsiloxane ball-on-disc tribological tests, in the absence or presence of salivary enzyme (α-amylase). In the absence of enzyme, emulsion microgel particles (30–60 vol % particle content) conserved the lubricating properties of emulsion droplets, providing considerably lower friction coefficients (μ ≤ 0.1) in the mixed lubrication regime compared to plain microgel particles (0 wt % oil). Upon addition of e...
Vegetable oil-in-water (VO/W) emulsions are bio-based metal working lubricants. The emulsions’...
Double (w1/o/w2) emulsions are potential fat replacers in foods. Fats are known for their lubricatin...
In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in r...
Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0–...
Starch-based emulsion microgel particles with different starch (15 and 20 wt%) and oil content (0 - ...
Lipophilic active molecules, such as fat soluble vitamins, flavourings and fatty acids pose challeng...
Background: Lipophilic molecules such as flavours, essential oils, vitamins and fatty acids are diff...
Aqueous lubrication has emerged as an active research area in recent years due to its prevalence in ...
Aqueous lubrication has emerged as an active research area in recent years due to its prevalence in ...
Novel starch-based emulsion microgel particles were designed using a facile top-down shear-induced a...
Biocompatible microgels have been demonstrated to act as excellent lubricants, however, the influenc...
Polysaccharides are often used as rheology modifiers in multiphasic protein-rich food systems. Recen...
The ability to create a superlubricious aqueous lubricant is important for various biological and te...
Rolling ball bearings are widely known and applied to decrease friction between two surfaces. More r...
Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus...
Vegetable oil-in-water (VO/W) emulsions are bio-based metal working lubricants. The emulsions’...
Double (w1/o/w2) emulsions are potential fat replacers in foods. Fats are known for their lubricatin...
In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in r...
Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0–...
Starch-based emulsion microgel particles with different starch (15 and 20 wt%) and oil content (0 - ...
Lipophilic active molecules, such as fat soluble vitamins, flavourings and fatty acids pose challeng...
Background: Lipophilic molecules such as flavours, essential oils, vitamins and fatty acids are diff...
Aqueous lubrication has emerged as an active research area in recent years due to its prevalence in ...
Aqueous lubrication has emerged as an active research area in recent years due to its prevalence in ...
Novel starch-based emulsion microgel particles were designed using a facile top-down shear-induced a...
Biocompatible microgels have been demonstrated to act as excellent lubricants, however, the influenc...
Polysaccharides are often used as rheology modifiers in multiphasic protein-rich food systems. Recen...
The ability to create a superlubricious aqueous lubricant is important for various biological and te...
Rolling ball bearings are widely known and applied to decrease friction between two surfaces. More r...
Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus...
Vegetable oil-in-water (VO/W) emulsions are bio-based metal working lubricants. The emulsions’...
Double (w1/o/w2) emulsions are potential fat replacers in foods. Fats are known for their lubricatin...
In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in r...