Bottom-up synthesis of polymeric micro-and nanoparticles with regular anisotropic shapes
Shape-anisotropic polymeric micro-and nanoparticles are of significant interest for the
development of novel composite materials, lock-and-key assemblies, and drug carriers …
development of novel composite materials, lock-and-key assemblies, and drug carriers …
Rotor-Stator Emulsification in the Turbulent Inertial Regime: Experiments toward a Robust Correlation for the Droplet Size
R Campardelli, G De Negri Atanasio, C Carotenuto… - Langmuir, 2023 - ACS Publications
The Sauter mean diameter, d 32, is a representative parameter in emulsions that indicates
the average size of the oil droplets once the emulsion becomes stable. Several …
the average size of the oil droplets once the emulsion becomes stable. Several …
Arrested coalescence of viscoelastic droplets: Ellipsoid shape effects and reorientation
The stable configurations formed by two poroelastic, ellipsoid-shaped droplets during their
arrested coalescence have been investigated using micromanipulation experiments …
arrested coalescence have been investigated using micromanipulation experiments …
Magnetite nanoparticles program the assembly, response, and reconfiguration of structured emulsions
TA Prileszky, EM Furst - Soft Matter, 2019 - pubs.rsc.org
Endoskeletal droplets—non-spherical emulsion droplets that respond to external stimuli with
shape change—are modified with ferromagnetic iron oxide nanoparticles to make them …
shape change—are modified with ferromagnetic iron oxide nanoparticles to make them …
The role of starch in shaping the rheo-mechanical properties of fat-in-water emulsions
R Rezler - Polysaccharides, 2022 - mdpi.com
The DMA technique was used to conduct experiments on the rheo-mechanical properties of
emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch …
emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch …
[PDF][PDF] The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions. Polysaccharides 2022, 3, 804–817
R Rezler - 2022 - academia.edu
The DMA technique was used to conduct experiments on the rheo-mechanical properties of
emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch …
emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch …
Selective shape-change response by anisotropic endoskeletal droplets
Control of particle shape is of increased interest, as it can broaden the versatility of
dispersed material applications. The design of targeted and selective response, such as …
dispersed material applications. The design of targeted and selective response, such as …
Arrested coalescence of viscoelastic droplets: Ellipsoid shape effects and restructuring
The stable configurations formed by two viscoelastic, ellipsoid-shaped droplets during their
arrested coalescence has been investigated using micromanipulation experiments …
arrested coalescence has been investigated using micromanipulation experiments …