Microfluidic methods to study emulsion formation

Muijlwijk, Kelly

doi:10.18174/403476

Cited by 7 publications

(14 citation statements)

References 209 publications

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“…What also needs to be kept in mind is that the observation time in the microfluidic devices is very short, and that coalescence takes place under much more controlled conditions as would be the case in, e.g., high-pressure homogenizers. Still the technique allows for analysis of very subtle changes, e.g., due to oxidation of the proteins [70,88], or through differences in composition of the emulsifier mixture [73,79]. The translation of the results obtained in this way to large scale emulsification devices is still a next step to take [89].…”

Section: Combination Of Interfacial Tension and Coalescence In A Microfluidic Devicementioning

confidence: 99%

“…Besides emulsions, it is also expected that other two-phase systems such as foams will benefit greatly from insights obtained through the use of microfluidics [105]. Compared to emulsions, for which only 0.005 wt % β-lactoglobulin was needed for stabilization [70], a much higher concentration was needed for foams (>0.1 wt %), which may be related to the expansion rate during bubble formation that is much higher than for emulsions that have a higher dispersed-phase viscosity. Bubbles have dimpling instabilities that are more prominent than in droplets, which facilitates film rupture [106,107].…”

Section: Comparison Of Time Scalesmentioning

confidence: 99%

“…a time between start droplet formation and measurement; table reprinted with permission form the author[70].…”

mentioning

confidence: 99%

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The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

2020

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This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.

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Section: Combination Of Interfacial Tension and Coalescence In A Microfluidic Devicementioning

confidence: 99%

Section: Comparison Of Time Scalesmentioning

confidence: 99%

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The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

2020

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“…Although considerably less data is available for bubbles, the experiments shown in the PhD thesis of Muijlwijk (2017) [72] are a proof of principle that the coalescence chamber is also suited to monitor foams. Bubbles were stabilized with β -lactoglobulin solutions of different concentrations, and a clear dependency of coalescence frequency on concentration was found (see Figure 9b).…”

Section: Analytical Toolsmentioning

confidence: 99%

“…( a ) Coalescence chamber, including a T-junction (red rectangle), a meandering adsorption channel, and a coalescence channel; reprinted from Muijlwijk et al (2017) [11], with permission from Elsevier. ( b ) The coalescence frequency of bubbles as a function of protein concentration, at 100 ms adsorption time; reproduced from Muijlwijk (2017) [72]. ( c ) The coalescence frequency of droplets as function of adsorption time (achieved by varying the length of the meandering channel) and wt.…”

Section: Figurementioning

confidence: 99%

Application of Microfluidics in the Production and Analysis of Food Foams

Deng¹,

Ruiter²,

Schroën³

2019

Foods

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Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new stabilizers for (food) foams and emulsions, for instance biological particles derived from water-soluble or water-insoluble proteins, (modified) starch as well as chitin. Microfluidic platforms could provide a valuable tool to study foam formation on the single-bubble level, yielding mechanistic insights into the formation and stabilization (as well as destabilization) of foams stabilized by these new stabilizers. Yet, the recent developments in microfluidic technology have mainly focused on emulsions rather than foams. Microfluidic devices have been up-scaled (to some extent) for large-scale emulsion production, and also designed as investigative tools to monitor interfaces at the (sub)millisecond time scale. In this review, we summarize the current state of the art in droplet microfluidics (and, where available, bubble microfluidics), and provide a perspective on the applications for (food) foams. Microfluidic investigations into foam formation and stability are expected to aid in optimization of stabilizer selection and production conditions for food foams, as well as provide a platform for (large-scale) production of monodisperse foams.

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