We briefly review recent advances in the hydrodynamic modeling of the dynamics of
droplets on adaptive substrates, in particular, solids that are covered by polymer brushes …

Physics and Chemistry of Interfaces Comprehensive textbook on the interdisciplinary field of
interface science, fully updated with new content on wetting, spectroscopy, and coatings …

The wettability and solubilisation ability of 12 food powders were measured and compared.
Particle size and powder densities were measured and composition data was obtained to …

Polymer brush layers are responsive materials that swell in contact with good solvents and
their vapors. We deposit drops of an almost completely wetting volatile oil onto an oleophilic …

We report morphological evolution and pattern formation during evaporative drying of a
droplet of polymethylmethacrylate (PMMA) dissolved in tetrahydrofuran over a soft …

Research in the 1980s demonstrated the formation of monolayers of particles achieved by
interfacial particle trapping as a model system for investigating colloids in two dimensions …

Poor reconstitution of food powders is a defect that hampers the development of novel
dehydrated food products. In order to improve the quality of a powdered food during the …

We report on the observation of thin salt shells that form at the periphery of evaporating pure
water drops on salt. Shell shapes range from rings of inclined walls to hollow toroidal rims …

Characterisation of the wettability of five poor wetting food powders was performed using
static immersion and contact angle measurements. The effect of temperature (20, 50 and 70 …

Dissolutive wetting, ie, dynamic wetting of a liquid droplet on dissolvable substrates, has
been studied by molecular dynamics simulations. In dissolutive wetting, the geometry and …