Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Two Components: Liquid–Liquid Systems

Two Components: Liquid–Liquid Systems

A pressure-composition phase diagram explicitly describes the behavior of an ideal solution of two volatile liquids under varying pressures and compositions. A pressure-composition diagram has two main curves. The bubble point curve represents the plot of pressure versus liquid mole fraction. It indicates the pressure at which the first bubble of vapor forms from the liquid phase as the system pressure decreases.The dew point curve is the pressure versus vapor mole fraction. It indicates the...

Nonideal Two-Component Liquid Solutions

Nonideal Two-Component Liquid Solutions

Nonideal liquid solutions, also known as real solutions, do not strictly follow Raoult's law. Raoult's law is a rule of thumb in physical chemistry. However, not all mixtures adhere to this law due to varying molecular interactions. For example, in an acetone/chloroform solution, the individual vapor pressures of the components are lower than expected, resulting in a total vapor pressure below that predicted by Raoult's law, causing a negative deviation.On the other hand, in an ethanol/water...

Solid–Solid Solutions

Solid–Solid Solutions

The temperature-composition phase diagram of two solids, A and B, which are immiscible in the solid phase but form miscible liquids, shows that when the temperature is low, these two exist as separate, pure solids (A and B). As the temperature increases, they transition into a single-phase liquid solution where A and B coexist. Moving from point a1 to a2 in the phase diagram, the composition changes such that solid B begins to separate from the solution, enriching the remaining liquid with A.

Liquid–Solid Solutions

Liquid–Solid Solutions

The process of a solid dissolving in a liquid to form a solution is governed by the solubility limit, which is the maximum amount of the solid substance, or solute, that can be dissolved in a specific volume of the liquid or solvent. As the solute dissolves, it reaches a point where no more solute can be dissolved at a given temperature - this is known as the saturation point. However, if further solute is added and it manages to dissolve, the solution becomes supersaturated. Supersaturated...

Colloids

Colloids

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage.

Journal of the science of food and agriculture·2025

Same author

Natural Deep Eutectic Solvent-Dipotassium Phosphate Aqueous Two-Phase Systems: Physicochemical Characterization, Selective Partitioning of Amino Acids and Glucose, and Functional Insight into Maillard Reaction Applications.

ACS sustainable chemistry & engineering·2025

Same author

Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins.

Journal of agricultural and food chemistry·2018

Same author

Characterization of Carboxylated Cellulose Nanocrytals Isolated through Catalyst-Assisted H<sub>2</sub>O<sub>2</sub> Oxidation in a One-Step Procedure.

Journal of agricultural and food chemistry·2018

Search research articles

Related Experiment Video

Updated: Apr 1, 2026

Cell Co-culture Patterning Using Aqueous Two-phase Systems

Cell Co-culture Patterning Using Aqueous Two-phase Systems

Published on: March 26, 2013

Liquid-liquid phase separation as a structuring tool for designing anisotropic food systems.

Ashkan Madadlou¹

¹School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Amadadlou@ucc.ie.

|March 31, 2026

Summary

Liquid-liquid phase separation (LLPS) creates cell-like compartments and structured materials. This review explores how controlling deformation and arrest in LLPS systems yields aligned microstructures and fibrous textures in foods.

More Related Videos

Phase Diagram Characterization Using Magnetic Beads as Liquid Carriers

Phase Diagram Characterization Using Magnetic Beads as Liquid Carriers

Published on: September 4, 2015

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Published on: April 17, 2018

Related Experiment Videos

Last Updated: Apr 1, 2026

Cell Co-culture Patterning Using Aqueous Two-phase Systems

Cell Co-culture Patterning Using Aqueous Two-phase Systems

Published on: March 26, 2013

Phase Diagram Characterization Using Magnetic Beads as Liquid Carriers

Phase Diagram Characterization Using Magnetic Beads as Liquid Carriers

Published on: September 4, 2015

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Published on: April 17, 2018

Area of Science:

Soft Matter Physics
Food Science
Biomaterials

Background:

Liquid-liquid phase separation (LLPS) is crucial for forming biomolecular condensates in cells.
LLPS offers a versatile framework for structuring soft materials, with applications in food systems.
Food applications include microencapsulation via complex coacervates and flow-induced alignment for anisotropic textures.

Purpose of the Study:

To review associative and segregative LLPS in food systems.
To analyze the roles of deformation, relaxation, and arrest in LLPS.
To connect physics-based descriptors to microstructural outcomes.

Main Methods:

Examination of deformable-droplet rheology for coacervates.
Summarization of coacervate-derived hydrogel fabrication.
Analysis of polymer-demixing, shear, and arrest in segregative systems.

Main Results:

Deformable-droplet rheology interprets coacervate bulk viscosity.
Shear and controlled arrest in segregative systems lead to alignment, string formation, and phase inversion.
Physics-based descriptors (Capillary number, viscosity ratio, Weissenberg number) correlate with image-derived orientation metrics.

Conclusions:

Understanding deformation, relaxation, and arrest mechanisms is key to controlling LLPS.
Physics-based descriptors and rheological properties predict the formation of aligned microstructures and fibrous textures.
This analysis defines governing mechanisms and processing windows for achieving desired LLPS structures in practical applications.