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Updated: Sep 24, 2025

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
Published on: June 27, 2025
Temperature-triggered reversible breakdown of polymer-stabilized olive-silicone oil Janus emulsions
Rajarshi Roy Raju1, Ferenc Liebig1, Andreas Hess1
1Institute of Chemistry, University of Potsdam Karl-Liebknecht-Str. 24-25 14476 Potsdam Germany koetz@uni-potsdam.de.
Abstract:
A one-step moderate energy vibrational emulsification method was successfully employed to produce thermo-responsive olive/silicone-based Janus emulsions stabilized by poly(N,N-diethylacrylamide) carrying 0.7 mol% oleoyl side chains. Completely engulfed emulsion droplets remained stable at room temperature and could be destabilized on demand upon heating to the transition temperature of the polymeric stabilizer. Time-dependent light micrographs demonstrate the temperature-induced breakdown of the Janus droplets, which opens new aspects of application, for instance in biocatalysis.
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