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Updated: Jul 12, 2025
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Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
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Rheological study of nanoemulsions with repulsive and attractive interdroplet interactions
Zahra Abbasian Chaleshtari1, Reza Foudazi2
1Department of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM, USA.
Soft Matter
|October 24, 2023
Summary
This study explores concentrated nanoemulsions stabilized by sodium dodecyl sulfate (SDS). Researchers found that controlling interdroplet interactions allows tuning rheological properties, crucial for developing advanced food products.
Area of Science:
- Colloid and Surface Science
- Food Rheology
- Materials Science
Background:
- Nanoemulsions offer tunable properties like rheology and stability, making them valuable for food applications.
- Sodium dodecyl sulfate (SDS) is a common surfactant used to stabilize nanoemulsions.
- Controlling droplet interactions is key to achieving desired nanoemulsion structures and functions.
Purpose of the Study:
- To investigate the rheological properties of concentrated nanoemulsions with varying structural states.
- To understand the influence of interdroplet interactions on nanoemulsion behavior.
- To assess the predictive accuracy of existing models for nanoemulsion rheology.
Main Methods:
- Preparation of concentrated nanoemulsions (up to 60% droplet volume fraction) from semi-dilute systems (25% volume fraction) via solvent evaporation.
- Tuning surfactant (SDS) concentration to induce different interdroplet interactions (repulsive glass, attractive glass, gel states).
- Comprehensive rheological characterization (storage and loss moduli) across different structural states and volume fractions.
Main Results:
- Rheological properties varied significantly with structural state (repulsive glass, attractive glass, gel).
- Existing rheological models provided better predictions for repulsive systems compared to attractive ones.
- A master curve was successfully constructed for storage and loss moduli, unifying data across different interdroplet interactions.
Conclusions:
- Physicochemical properties of nanoemulsions can be controlled by tuning interdroplet interactions.
- This research provides insights for designing novel food products with enhanced quality and functionality.
- Understanding structure-property relationships is essential for optimizing nanoemulsion applications in the food industry.
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