Related papers: Spontaneous Emulsification: Elucidation of the Loc…
Double emulsions, due to their compartmental structures, are essential in food, agricultural, and pharmaceutical applications. Traditionally, double emulsifications rely on the presence of both oil-soluble and water-soluble surfactants or…
Spontaneous emulsification, resulting from the assembly and accumulation of surfactants at liquid-liquid interfaces, is an interfacial instability where microdroplets are generated and diffusively spread from the interface until complete…
The formation of water-in-oil-in-water (W/O/W) double emulsions can be well-controlled through an organized self-emulsification mechanism in the presence of rigid bottlebrush amphiphilic block copolymers. Nanoscale water droplets with…
There is a large debate on the destabilization mechanism of emulsions. We present a simple technique using mechanical compression to destabilize oil-in-water emulsions. Upon compression of the emulsion, the continuous aqueous phase is…
We describe several unexpected phenomena, caused by a solid-solid phase transition (gel-to-crystal) typical for all main classes of lipid substances - phospholipids, triglycerides, diglycerides, alkanes, etc. We discovered that this…
Emulsion fuels have the potential to reduce both particulate matter and NOx emissions and can potentially improve the efficiency of combustion engines. However, their limited stability remains a critical barrier to practical use as an…
Tissues are subjected to large external forces and undergo global deformations during morphogenesis. We use synthetic analogues of tissues to study the impact of cell-cell adhesion on the response of cohesive cellular assemblies under such…
We delineate and examine the distinct breakup modes of evaporating water-in-oil emulsion droplets under acoustic levitation. The emulsion droplets consist of decane/dodecane/tetradecane as oil, while the water concentration is varied from…
Drop "self-shaping" is a phenomenon in which cooled oily emulsion drops undergo a spectacular series of shape transformations (Denkov et al., Nature 528, 2015, 392). Solid particles adsorbed on the oil-water interface could affect this drop…
Separating petroleum hydrocarbons from water is an important problem to address in order to mitigate the disastrous effects of hydrocarbons on aquatic ecosystems. A rational approach to address the problem of marine oil water separation is…
We hypothesize that the spread of oil slicks on the water's surface during oil spills is significantly influenced by water wave motion at the initial or intermediate spreading stages, well before emulsification processes have a substantial…
Water in oil emulsions have a wide range of applications from chemical technology to microfluidics, where the stability of water droplets is of paramount importance. Here using an accessible and easily reproducible experimental setup we…
Active emulsions can spontaneously form self-propelled droplets or phoretic micropumps. It has been predicted that the interaction with their self-generated chemical fields can lead to multistable higher-order flows and chemodynamic…
When a water droplet is deposited within a sparsely miscible liquid medium such as certain oils, the droplet surprisingly vanishes, even in a confined geometry. Such a phenomenon has crucial consequences for multiphase flows in which…
During the past sixty minutes only, oil companies have extracted six trillions liters of oil from the ground, i.e. the volume of about two hundreds Olympic swimming pools. This phenomenal number gives a striking illustration of the impact…
Solidification of complex liquids is pertinent to numerous natural and industrial processes. Here, we examine the freezing of a W/O/W double-emulsion, i.e., water-in-oil compound droplets dispersed in water. We show that the solidification…
This fluid dynamics video shows how an oil-in-water emulsion stabilized by an ionic surfactant spreads on the free surface of a layer of pure water. The spreading shows two intriguing features: a transparent area surrounding the source of…
The mechanism of coalescence of aqueous droplet pairs under an electric field is quantitatively studied using microfluidics in quiescent conditions. We experimentally trap droplet pairs and apply electric fields with varying frequencies and…
Preparation of nanoemulsions of triglyceride oils in water usually requires high mechanical energy and sophisticated equipment. Recently, we showed that alpha-to-beta (viz. gel-to-crystal) phase transition, observed with most lipid…
In this paper we consider the effects of the interaction between droplets or other deformable objects in an emulsion under random stirring of the host fluid. Our main interest is to obtain autocorrelation functions of the shape fluctuations…