More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …

Emulsions, ie, the dispersion of liquid droplets in a nonmiscible liquid phase, are
overwhelmingly present in food products. In such systems, both liquid phases (generally, oil …

Although 'active'surfactants, which are responsive to individual external stimuli such as
temperature, electric, or magnetic fields, light,, redox processes, or chemical agents, are well …

Capillary‐based microfluidics is a great technique to produce monodisperse and complex
emulsions and particulate suspensions. In this review, the current understanding of drop and …

Colloidal particles with mobile binding molecules constitute a powerful platform for probing
the physics of self-assembly. Binding molecules are free to diffuse and rearrange on the …

The specificity and thermal reversibility of DNA interactions have enabled the self-assembly
of crystal structures, self-replicating materials and colloidal molecules. Grafting DNA onto …

Complex structures and devices, both natural and manmade, are often constructed
sequentially. From crystallization to embryogenesis, a nucleus or seed is formed and built …

Just like atoms combine into molecules, colloids can self-organize into predetermined
structures according to a set of design principles. Controlling valence—the number of …

Compared to two‐dimensional substrates, only a few methodologies exist for the spatially
controlled decoration of three‐dimensional objects, such as microparticles. Combining …

Alzheimer's disease is a devastating pathology affecting an increasing number of individuals
following the general rise in life expectancy. Amyloid peptide Aβ1–42 has been identified as …