Researchers developed a new environmentally friendly insecticide using nanoemulsions of diallyl disulfide and carvone, which showed enhanced toxicity against the adzuki bean beetle while having relatively low impact on parasitic wasps. The nanoemulsions were also safe on seeds and enhanced root growth.
Professor Timo Betz's project aims to develop synthetic materials that mimic key behaviors of living cells, including self-organization and physical adaptation. By studying the mechanical properties of living cells, he will recreate part of the cell's interior in a synthetic way.
Researchers from Tokyo Metropolitan University solved the drainage mystery in foams by discovering the pressure needed to rearrange bubbles sets the limit for liquid to drain out. The team found that dynamics play a crucial role in understanding soft materials and designing better foam products.
Researchers demonstrate a new technique for encapsulating beneficial bacteria that can be stored and applied to plants to improve growth and protect against pests. The technique enables customized probiotics for plants, allowing farmers to use these bacteria in conjunction with agrochemicals.
Dongguk University researchers developed a novel clove essential oil-based Pickering emulsion formulation with improved antibacterial properties. The emulsion uses carbon quantum dots derived from clove essential oil residue, increasing bacterial adhesion and antibacterial activity compared to conventional emulsions.
A team of researchers from Universidad Carlos III de Madrid created an innovative technique to produce regular oil lenses of uniform size on water surfaces. This discovery can help study the behavior of oily substances on water surfaces, with applications in oil spill mitigation and food industries.
Researchers at Osaka Metropolitan University have discovered yeast cell wall-derived proteins that exhibit high emulsifying activity, comparable to commercial casein emulsifier. These easily released protein molecules could potentially replace emulsifiers derived from milk, eggs, and soybeans, reducing allergenic concerns.
A new method to enhance pea protein solubility, combining heat treatment and guarana extract, offers potential as an ingredient in plant-based beverages. The approach improves emulsion stability and vitamin D3 preservation.
Researchers developed a multifunctional drug delivery system that can carry both hydrophilic and hydrophobic compounds, overcoming previous limitations in conventional methods. The system utilizes switchable peptide-stabilized emulsions, allowing for precise release of drugs in tumor cells.
Researchers from Tokyo Institute of Technology developed a detailed understanding of microfluidic post-array devices, which are used to create monodisperse emulsions with controlled droplet size. The team found that effective capillary number and specific geometric parameters play crucial roles in droplet formation.
Temperature-sensitive emulsions offer a new method to control when droplets dissolve, enabling precise targeting of medicines to specific areas in the body. The discovery could revolutionize methods of delivering medication in higher concentrations to diseased areas.
Researchers in China developed a method to increase the efficacy of membrane separation technology using nanofibrous membranes with silver nanoparticles. The technology is up to 99% effective at separating oil from water, promoting a stable hydration layer that impedes oil droplets and enhances antibacterial properties.
The study developed conductive hydrogels with high sensing performance, excellent stretchability, and tensile strength, thanks to the use of cationic cellulose nanofiber-dispersed liquid metal. The hydrogels demonstrated a very high sensing sensitivity and good repeatability and durability.
Researchers used high-resolution microscopy to study the formation of ouzo droplets, finding a unique internal structure with concentrated anise extract at the edge and water/ethanol in the center. This discovery could help create highly stable emulsions in cosmetics and paints.
A Rutgers scientist has created a low-fat, printable chocolate that can be customized to consumer needs. The new 'functional food' is made with a water-in-oil emulsion and can be printed using a 3D printer in any shape or design.
A team of scientists at the University of Leeds has decoded the physical process behind chocolate's sensation in the mouth. They found that fat plays a key role in creating the smooth emulsion, and by understanding this mechanism, they hope to develop healthier luxury chocolates with the same feel and texture.
A UMass Amherst researcher is developing an eco-friendly drift reduction agent using essential oils derived from food waste to reduce pesticide use, while also creating a potentially scalable process for plant-based seafood that mimics the texture of fish meat.
Researchers at Penn State developed a method to erase memories in disordered solids, allowing for new opportunities in diagnostics and programming of materials. The study provides insight into how memories form in these materials and demonstrates a way to 'read' and erase them.
Researchers at Terasaki Institute create micro-organospheres for direct viral infection, immune cell penetration, and high-throughput therapeutic drug screening. The technology holds promise for personalized medicine, tumor therapy and rapid drug testing.
Researchers at TU Wien found that silicate nanoparticles can strengthen porous rock by forming colloidal crystals, which create new connections between mineral surfaces. The size of the particles is crucial for optimal strength gain, with smaller particles creating more binding sites.
Researchers have developed a method to create edible nanoparticles that can transform healthy oils into gel-like blocks, providing a shelf-stable fat alternative for food manufacturers. This new approach could help reduce the risk of cardiovascular disease and type 2 diabetes by replacing unhealthy fats with healthier options.
Researchers at the University of São Paulo developed a natural antioxidant from unripe acerola, replacing banned synthetic additive TBHQ. The antioxidant microparticles were found to be effective in a range of applications, including food products and cosmetics, without affecting color, flavor or odor.
Researchers at Martin Luther University Halle-Wittenberg create a new shape-stabilized phase change material that can absorb significantly more heat and is made of harmless substances. The material, which can be used as large panels integrated into walls, can store up to 24 times more heat than conventional concrete or wallboard.
The team's research uses graphene quantum dots with zwitterionic properties to stabilize Pickering emulsions, allowing for controlled release and improved durability in firefighting operations. This technology holds promise for enhanced oil recovery and drug delivery.
Researchers have successfully degraded synthetic polyisoprene using enzyme LCPK30, a breakthrough that could enable recycling of car tires and production of new plastics. The method involves creating an emulsion with the polymer, allowing the enzyme to break down long molecular chains into smaller fragments.
Researchers have developed a biodegradable polymer coating that can block grease and oil in compostable paper packaging, reducing environmental impact. The coating's ester linkages break apart in water, allowing microorganisms to degrade it.
UCLA bioengineers and mathematicians invent stable, armored emulsions that stay intact following mixing. These 'tiny test tubes' enable repeatable chemical reactions, speeding up the discovery of new drugs and health diagnostics.
The study introduces a new type of composite membrane with a polystyrene surface layer that increases its resistance to aggressive media. The developed dynamic membranes show high separation efficiency for emulsions and can be reused by replacing the contaminated surface layer, making them suitable for liquid waste treatment.
KAUST researchers used high-speed imaging to observe collisions between air bubbles and water surfaces, finding that the air-water interface is more mobile than expected. The team also developed a method using thin films of fatty acids to immobilize free water surfaces, drastically reducing bouncing.
Researchers found that parenteral oil infusions can prevent cholestasis and restore bile flow in preterm piglets, accompanied by changes in gut bile acids and the gut microbiome. The study provides new insights into the mechanism of lipid emulsions and their impact on liver health.
A new superhydrophobic magnetic sponge developed by Tomsk Polytechnic University and the University of Lille can effectively purify water from oil products. The material is capable of selectively absorbing oil molecules while repelling water, making it a promising solution for water pollution.
The new membrane separates water from various oily substances with high efficiency, rejecting 99.9% of oil droplets. It also shows great tolerance to acidic, alkaline, solvent, and salt solutions.
Researchers have developed DNA-based microcapsules that can act as ion channels, enabling the creation of artificial cells and molecular robots. This breakthrough could accelerate advances in nanotechnology and biomedical applications.
Researchers at MIT developed a new method to create nanoemulsions, stable droplets that can remain intact for over a year and carry large payloads of active ingredients. By adding heat-sensitive polymers, they can easily convert the emulsions into gels when exposed to body temperature.
Researchers at the University of Bern have successfully demonstrated wave behavior in a single positron interference experiment, proving the quantum-mechanical origin of the observed pattern. The experiment used an innovative Talbot-Lau interferometer and nuclear emulsion detector to achieve micrometric resolution.
Engineers at MIT and Penn State University developed a model predicting the color of droplets given specific structural and optical conditions. The team found that total internal reflection allows hemispherical droplets to produce color through interference effects, which are stronger in small droplets.
SUTD researchers developed a modular approach to fabricate microfluidic axisymmetric droplet generators with distinct modules of 3D printed fittings, needles, and tubes. The devices can produce custom-made emulsions of varying size and complexity by switching needles or adding new modules.
Researchers at Penn State developed a technique to extract and purify alkylresorcinols (ARs) from rye bran, which can act as antioxidants in emulsions. The study found that ARs were not as effective as synthetic or natural antioxidants but showed promise for future development.
The GRAINE collaboration launched a balloon-borne nuclear emulsion telescope to observe high-energy cosmic gamma rays. The experiment successfully completed a record-long flight of 17 hours and achieved high-resolution observations, marking a significant milestone in the field of cosmic gamma-ray research.
Researchers have developed new magnetic Janus particles for efficient oil-water separation. The particles separate micro-scaled oil droplets from water rapidly and efficiently, achieving high separation efficiency.
Researchers generate self-organizing liquids into patterns, enabling design of emulsions resembling Russian nesting dolls. The method offers potential new pathways for developing more sophisticated pharmaceuticals and other consumer products.
Researchers at MIT have developed a new way to mix oil and water, creating stable nanoscale emulsions without the need for shaking or sonicating. By cooling an oil bath with surfactant and allowing water vapor to condense onto its surface, they produce uniform droplets that remain stable over several months.
Researchers at Northwestern University discovered that surface polarization in mixed media increases the attraction among rare earth elements. This finding could make rare earth recovery faster, easier, and less expensive. The study's results have implications for separating rare earths as well as other elements and nuclear waste removal.
Researchers developed a novel approach to synthesizing Janus particles with controllable topological and chemical anisotropy using emulsion interfacial polymerization. The method produced uniform Janus particles with amphiphilicity, expanding their utility in applications such as oil-water separation and biological detection.
Researchers at ETH Zurich have created a new type of silica particle that can stabilize both oil-in-water and water-in-oil emulsions using a single type of emulsifier. The particles' rough surface reduces their mobility, allowing them to form a stabilizing armour around droplets.
Scientists successfully produce stable Pickering emulsions by inducing depletion force between solid particles and liquid droplets. This technology has significant implications for industries such as separation film, systems engineering, drug delivery, and sensors.
This study compares the rheological properties, oil-water interfacial tensions, and emulsion stability of Xinjiang crude oil and two common model oils. The results show that white mineral oil and crude oil are pseudo plastic fluids, while silicon oil is a Newtonian fluid.
Researchers at the University of Warwick have developed a new process for making polymers that can be tailored to specific properties, enabling the creation of stronger and more effective products. This breakthrough has far-reaching implications for industries such as medicine, mobile phones, computers, and clothing.
Researchers have developed an olive oil-based emulsion that improves the efficacy of Mycobacterium brumae in treating bladder cancer. The emulsion reduces clumping and preserves mycobacteria viability, providing a promising delivery vehicle for this treatment.
Researchers at the Advanced Science Research Center have developed tunable peptide emulsifiers with biocompatible and biodegradable properties. These peptides can form oil-in-water emulsions with varying stability under different environmental conditions.
Researchers at the University of Illinois have developed a new method for making tiny silicone microspheres, which could enable targeted drug delivery and improved medical imaging. The breakthrough uses technology found in household humidifiers to create ultrafine droplets that solidify into small spheres.
The MIT team devised a two-step process to create large quantities of complex emulsions with precise control over the composition of droplets. By adding different chemicals or exposing them to light or different acidity levels, they can finely tune the configuration of droplets. This allows for rapid, large-scale production and enables...
A systematic review of studies found no significant benefits from combining different oils in lipid emulsions. Combination emulsions are a safe alternative to soybean-based emulsions, but further research is needed to confirm their superiority.
MIT researchers have developed a new membrane that can separate finely mixed oil and water, including nanoemulsions. The membrane uses hierarchical pore structures to block the passage of unwanted material while providing strength sufficient to withstand high pressure.
Researchers from NTNU have developed a method to control the behavior of oil droplets using an electric field, which could improve emulsion stability and prevent separation. This technique may be useful in various industries, including food production, cosmetics, and oil recovery.
Researchers explored the flow of a polymer microgel in confined microchannels, finding its behavior is influenced by neighboring forces. The study challenges existing theories on fluid and solid states, revealing complex interactions between local and dynamic forces.
Scientists have developed a method to infuse fruit juice into chocolate, reducing its fat content by up to 50%. The process creates a smooth texture and prevents 'sugar bloom' on the surface of the chocolate.
A new study reveals that omega-3 fatty acid emulsions can decrease damaged brain tissue by 50 percent or more after an ischemic stroke. The findings suggest these emulsions may be able to reduce long-term neurological and behavioral problems seen in human survivors of neonatal and adult strokes.
University of Warwick scientists have discovered a way to replace up to 50% of chocolate's fat content with fruit juice without compromising its texture or taste. The new method, known as Pickering emulsion, uses tiny droplets of juice measuring under 30 microns in diameter to create a lower-fat chocolate product.
A joint study by University of Nottingham and Unilever found that fat in food reduces brain activity responsible for processing taste, aroma, and reward. The research provides insights into making healthier, less fatty food products with better taste and enjoyment.