Abstract: Studied is a flow between two infinite planes, one of which performs periodic oscillations. Non-Newtonian fluid is described by the Voight-Oldroyd model applicable for the motion of an emulsion of one liquid in another. Such liquid possesses relaxation properties, which give rise to a relaxation wave. The generated results may be used to determine viscosity and the relaxation constant...

Many on-chip approaches that use flow-focusing to pinch the continuous aqueous phase into droplets have become the most popular methods that provide monodisperse emulsion droplets. However, not every lab can easily adapt a microfluidic workflow into their familiar protocols. We develop an off-chip approach, spinning micro-pipette liquid emulsion (SiMPLE) generator, to produce highly stable mono...

From magnetic resonance imaging rheometry we show that a pure emulsion can be turned from a simple yield stress fluid to a thixotropic material by adding a small fraction of colloidal particles. The two fluids have the same behavior in the liquid regime but the loaded emulsion exhibits a critical shear rate below which no steady flows can be observed. For a stress below the yield stress, the pu...

blood transfusion centers are under considerable pressure to produce platelet concentrates with a shelf life limit of 3 to 5 days. many approaches have been investigated experimentally to produce new hemostatically active platelet products that are capable of long term storage. in this article infusible platelet membrane will be explained as a platelet substitute versus conventional liquid-stor...

In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise ...

Delivery systems with a solid dispersed phase can be produced in a melt emulsification process. For this, dispersed particles are melted, disrupted, and crystallized in a liquid continuous phase (melt emulsification). Different to bulk crystallization, droplets in oil-in-water emulsions show individual crystallization behavior, which differs from droplet to droplet. Therefore, emulsion droplets...

In the last decade, much interest has grown around the possibility to use liquid-crystal droplets as optical microcavities and lasers. In particular, 3D laser emission from dye-doped cholesteric liquid crystals confined inside microdroplets paves the way for many applications in the field of sensors or tunable photonics. Several techniques can be used to obtain small microresonators as, for exa...

Wheat germ oil (WGO) in water emulsion is increasingly being used a variety of fields due to its outstanding nutritional and health benefits. To enhance WGO composability, emulsification should be performed allow them dissolve more easily food matrix or active packaging. Membrane promising advanced homogenization technology that has recently been developed. This research focused on application ...