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Updated: Sep 23, 2025

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
Published on: June 27, 2025
Numerical simulations of wall contact angle effects on droplet size during step emulsification
Meng Wang1, Chuang Kong1, Qisen Liang1
1Institute of Process Equipment, College of Energy Engineering, Zhejiang University Zheda Road No.38 Hangzhou 310027 China xuzhongbin@zju.edu.cn.
Abstract:
Terrace-based microfluidic devices are currently used to prepare highly monodisperse micro-droplets. Droplets are generated due to the spontaneous pressure drop induced by the Laplace pressure, and so the flow rate of a dispersed phase has little effect on droplet size. As a result, control over the droplet is limited once a step emulsification device has been fabricated. In this work, a terrace model was established to study the effect of the wall contact angle on droplet size based on computational fluid dynamics simulations. The results for contact angles from 140° to 180° show that a lower contact angle induces wall-wetting, increasing the droplet size. The Laplace pressure equations for droplet generation were determined based on combining pressure change curves with theoretical analyses, to provide a theoretical basis for controlling and handling droplets generated through step emulsification.

