Emulsions are multiscale and thermodynamically unstable systems which will undergo
various unstable processes over time. The behavior of emulsifier molecules at the oil-water …

Softness plays a key role in determining the macroscopic properties of colloidal systems,
from synthetic nanogels to biological macromolecules, from viruses to star polymers …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Stimuli-responsive emulsions offer a dual advantage, combining long-term storage with
controlled release triggered by external cues such as pH or temperature changes. This study …

This review discusses the current knowledge of interfacial and bulk interactions of
biopolymeric microgels in relation to the well-established properties of synthetic microgels …

The structural characterization of microgels at interfaces is fundamental to understand both
their 2D phase behavior and their role as stabilizers that enable emulsions to be broken on …

In this study, gelatin microgels with various crosslinking degrees were facilely fabricated
through moderate transglutaminase (TGase) crosslinking. The influences of crosslinking …

Emulsified meat products are key deep-processing products due to unique flavor and high
nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation …

Thermo-responsive microgels are unique stabilizers for stimuli-sensitive Pickering
emulsions that can be switched between the state of emulsification and demulsification by …

The encapsulation of a rigid core within a soft polymeric shell allows obtaining composite
colloidal particles that retain functional properties, eg, optical or mechanical. At the same …