The fluctuations of highly permeable interfaces, encountered in phase-separated biopolymer solutions, liposomes, polymersomes, or colloidosomes, are investigated. An expression for the power spectrum of the height correlation function is derived for a multicomponent system, incorporating the effects of mass transfer across the interface, using nonequilibrium thermodynamics. We also derive an expression for the relaxation time of the height correlation function, and calculate the relaxation time for a phase-separated gelatin-dextran-water system. Comparing our expression with the expression for an impermeable interface shows that mass transfer has a significant impact on the relaxation time of the interfac
The hydrophobic effect, or the tendency for oil and water not to mix, is a fundamental force that st...
The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of multip...
Aqueous two-phase systems provide oil-free alternatives in the formulation of emulsions in food and ...
The fluctuations of highly permeable interfaces, encountered in phase-separated biopolymer solutions...
The dynamic behavior of highly permeable interfaces in phase-separated biopolymer solutions, liposom...
In this paper, we show that for aqueous phase-separated biopolymer mixtures (water-in-water emulsion...
Phase separation in aqueous biopolymer mixtures results in the formation of an interface, separating...
A nonequilibrium thermodynamic model based on the interfacial transport phenomena (ITP) formalism wa...
In this paper we show that interfaces in aqueous phase-separated biopolymer mixtures are permeable f...
We study the static and dynamic properties of the water-density fluctuations in the interface of lar...
Phase-separated biopolymer solutions, and aqueous dispersions of hydrogel beads, liposomes, polymers...
The deformation relaxation behavior of two types of vesicles, liposomes and polymersomes, was invest...
International audienceNumerous natural and manufactured systems such as colloidal suspensions, geolo...
Active matter consists of particles that dissipate energy, from their own sources, in the form of me...
This thesis reports on a study of the behaviour and properties of interfaces with an ultralow interf...
The hydrophobic effect, or the tendency for oil and water not to mix, is a fundamental force that st...
The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of multip...
Aqueous two-phase systems provide oil-free alternatives in the formulation of emulsions in food and ...
The fluctuations of highly permeable interfaces, encountered in phase-separated biopolymer solutions...
The dynamic behavior of highly permeable interfaces in phase-separated biopolymer solutions, liposom...
In this paper, we show that for aqueous phase-separated biopolymer mixtures (water-in-water emulsion...
Phase separation in aqueous biopolymer mixtures results in the formation of an interface, separating...
A nonequilibrium thermodynamic model based on the interfacial transport phenomena (ITP) formalism wa...
In this paper we show that interfaces in aqueous phase-separated biopolymer mixtures are permeable f...
We study the static and dynamic properties of the water-density fluctuations in the interface of lar...
Phase-separated biopolymer solutions, and aqueous dispersions of hydrogel beads, liposomes, polymers...
The deformation relaxation behavior of two types of vesicles, liposomes and polymersomes, was invest...
International audienceNumerous natural and manufactured systems such as colloidal suspensions, geolo...
Active matter consists of particles that dissipate energy, from their own sources, in the form of me...
This thesis reports on a study of the behaviour and properties of interfaces with an ultralow interf...
The hydrophobic effect, or the tendency for oil and water not to mix, is a fundamental force that st...
The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of multip...
Aqueous two-phase systems provide oil-free alternatives in the formulation of emulsions in food and ...