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Hypothesis: Nanoparticle surfactants ('NPS') assemble at the oil-water interface to form solid-like films. Aqueous droplets placed on these solid-like oil-water interfaces are expected to be stable against coalescence with the underlying water phase. These droplets will deform the solid-like interface at which they are placed, leading to capillary forces and the assembly of large, multi-droplet structures.
Experiments: Aqueous droplets were placed on a solid-like film of cellulose nanocrystals surfactants ('CNCS') assembled at an oil-water interface. Droplet dynamics were quantified using single-particle tracking. A custom-made droplet printer was used to control initial droplet positions to guide droplet assembly into large structures. The composition of both the droplets and the NPS assembly was modified to produce heterogeneous droplet structures and light-responsive oil-water interfaces.
Findings: The droplets could be placed at the solid-like oil-water interface for extended periods of time. Microlitre-sized droplets attracted each other over millimetric scales. System dynamics differed from theoretical predictions for pristine interfaces and were captured by a simple model. This inter-droplet capillary attraction facilitated the printing of self-building droplet structures. Embedding gold nanoparticles in the NPS assembly allowed us to generate local temperature gradients by illuminating the system with a laser and manipulate the droplets via plasmon-assisted optofluidics.
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http://dx.doi.org/10.1016/j.jcis.2025.137665 | DOI Listing |
J Phys Chem Lett
September 2025
Department of Chemistry and Biochemistry, Kent State University, Kent, Ohio 44242, United States.
Liquid-liquid phase separation (LLPS) is a newly discovered phenomenon to modulate a multitude of cellular functions. Despite its importance, the full evolution mechanism of LLPS starting from intramolecular interactions to intermolecular condensations has yet to be revealed. In this study, we investigated a representative LLPS formed between negatively charged nucleic acids poly(G-quadruplex) and positively charged peptides poly(lysine).
View Article and Find Full Text PDFFront Nutr
August 2025
School of Food Science, Henan Institute of Science and Technology, Xinxiang, China.
This study utilized immature peach powder (IPP) as a stabilizer to construct a food-grade Pickering emulsion gel system. The effects of IPP concentration (w) and oil phase volume fraction (ϕ) on its structure and properties were investigated, with subsequent application as a butter substitute in cake production. Results indicated that IPP exhibited diverse morphologies and broad size distribution (5-96 μm), with a three-phase contact angle of 75.
View Article and Find Full Text PDFFood Chem
August 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; Jiangxi Provincial Key Laboratory of Agrofood Safety and Quality, Nanchang University, Nanchang 330047, China. Electronic address:
Solid fats are essential ingredients in the baked goods, but the safety of saturated and trans fatty acids in them has always been a concern. To satisfy health needs, this study aimed to utilize high internal phase Pickering emulsions (HIPPEs) to replace solid fats in cookies. Pea protein microgel particles (MHPPM) were obtained via microwave preheating, transglutaminase-induced cross-linking and controlled shearing for stabilization of the HIPPEs.
View Article and Find Full Text PDFAdv Sci (Weinh)
July 2025
Department of Cellular Biophysics, Max Planck Institute for Medical Research, Jahnstraße 29, 69120, Heidelberg, Germany.
Unjamming transitions from a solid-like to a fluid-like state are a gateway to breast epithelial cancer invasion. However, the mechanical interplay between phase transitions and dimension transitions, in particular wetting, remains elusive, despite being critical for understanding the onset of metastatic dissemination. This study shows that unjamming, mediated by the RAB5A GTPase, alters carcinoma spheroid fluidity, rigidity, and rewires adhesion mechanics to drive supracellular active wetting as a new mode of tumor expansion.
View Article and Find Full Text PDFGels
May 2025
Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsions (CP-PEs) were prepared from microcrystalline cellulose and ethylcellulose and then foamed to obtain edible oleofoams (CP-EOs) as a solid-fat replacer. The average size of CP-PE droplets without surfactant was 598 ± 69 nm, as confirmed by confocal and transmission electron microscopy.
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