A microfluidic method to systematically study droplet stability in highly concentrated emulsions

Y. Williams; C.G.P.H. Schroen; M.N. Corstens

doi:10.1016/j.jfoodeng.2023.111535

A microfluidic method to systematically study droplet stability in highly concentrated emulsions

Y. Williams, C.G.P.H. Schroen, M.N. Corstens^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

8 Citations (Scopus)

Abstract

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 β-lactoglobulin and sodium dodecyl sulfate, thus highlighting the versatility of the approach.

Original language	English
Article number	111535
Number of pages	7
Journal	Journal of Food Engineering
Volume	352
DOIs	https://doi.org/10.1016/j.jfoodeng.2023.111535
Publication status	Published - 2 Apr 2023

Keywords

High internal phase emulsions
Droplet stability
Microfluidic chips
Concentration section

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title = "A microfluidic method to systematically study droplet stability in highly concentrated emulsions",

abstract = "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 β-lactoglobulin and sodium dodecyl sulfate, thus highlighting the versatility of the approach. ",

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author = "Y. Williams and C.G.P.H. Schroen and M.N. Corstens",

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T1 - A microfluidic method to systematically study droplet stability in highly concentrated emulsions

AU - Williams, Y.

AU - Schroen, C.G.P.H.

AU - Corstens, M.N.

PY - 2023/4/2

Y1 - 2023/4/2

N2 - 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 β-lactoglobulin and sodium dodecyl sulfate, thus highlighting the versatility of the approach.

AB - 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 β-lactoglobulin and sodium dodecyl sulfate, thus highlighting the versatility of the approach.

KW - High internal phase emulsions

KW - Droplet stability

KW - Microfluidic chips

KW - Concentration section

U2 - 10.1016/j.jfoodeng.2023.111535

DO - 10.1016/j.jfoodeng.2023.111535

M3 - Article

SN - 0260-8774

VL - 352

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 111535

ER -

A microfluidic method to systematically study droplet stability in highly concentrated emulsions

Abstract

Keywords

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