Journal
JOURNAL OF FOOD ENGINEERING
Volume 352, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2023.111535
Keywords
High internal phase emulsions; Droplet stability; Microfluidic chips; Concentration section
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Preparation of high internal phase emulsions presents challenges in studying droplet stability and coalescence mechanisms. A microfluidic chip was developed to precisely control droplet size and high volume fraction, allowing investigation of droplet coalescence at volume fractions larger than 0.74. The versatility of the approach was demonstrated through a systematic study using β-lactoglobulin and sodium dodecyl sulfate as surface active components.
Preparation of high internal phase emulsions comes with many challenges. Droplet stability is hardly explored in these systems because they are not transparent, and highly dynamic. There is a clear need for advanced methods that allow elucidation of the mechanism of droplet coalescence in high internal phase emulsions. For this reason, we developed microfluidic chip that allow ultimate control over droplet size and high volume fraction. The chip concentrates emulsions in a concentration section, and subsequently allows coalescence investigation at volume fractions larger than 0.74. To illustrate the effect of surface active components, a systematic study was successfully carried out with & beta;-lactoglobulin and sodium dodecyl sulfate, thus highlighting the versatility of the approach.
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