Rescaling Flow Curves of Protein-Stabilized Emulsions.

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Title: Rescaling Flow Curves of Protein-Stabilized Emulsions.
Authors: Velandia, Santiago F.1,2 (AUTHOR), Marchal, Philippe1,2 (AUTHOR), Sadtler, Véronique1 (AUTHOR), Lemaitre, Cécile1,2 (AUTHOR), Bonn, Daniel2 (AUTHOR), Roques-Carmes, Thibault1 (AUTHOR) thibault.roques-carmes@univ-lorraine.fr
Source: Nanomaterials (2079-4991). May2025, Vol. 15 Issue 9, p650. 18p.
Subjects: Complex fluids, Phase transitions, Serum albumin, Emulsions, Rheology
Abstract: In this study, we investigate the flow behavior of oil-in-water Pickering emulsions stabilized with bovine serum albumin (BSA). Through the use of a phase transition analogy and scaling parameters previously applied to surfactant-stabilized emulsions, we successfully describe the flow behavior, suggesting remarkable similarity in the rheology of these emulsion categories. Additionally, we explore the possibility of extending this modeling framework to the oscillatory mode. Above the jamming fraction, the scaled data in the oscillatory regime present a similar trend as the rotational rheology curves. However, upon closer examination of the scaling conditions, it becomes evident that the rescaling does not accurately describe the behavior of G * . Despite this, our findings shed light on the universality of scaling parameters and provide valuable insights into the rheological behavior of these complex fluids. [ABSTRACT FROM AUTHOR]
Copyright of Nanomaterials (2079-4991) is the property of MDPI and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Rescaling Flow Curves of Protein-Stabilized Emulsions.
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  Data: In this study, we investigate the flow behavior of oil-in-water Pickering emulsions stabilized with bovine serum albumin (BSA). Through the use of a phase transition analogy and scaling parameters previously applied to surfactant-stabilized emulsions, we successfully describe the flow behavior, suggesting remarkable similarity in the rheology of these emulsion categories. Additionally, we explore the possibility of extending this modeling framework to the oscillatory mode. Above the jamming fraction, the scaled data in the oscillatory regime present a similar trend as the rotational rheology curves. However, upon closer examination of the scaling conditions, it becomes evident that the rescaling does not accurately describe the behavior of G * . Despite this, our findings shed light on the universality of scaling parameters and provide valuable insights into the rheological behavior of these complex fluids. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Nanomaterials (2079-4991) is the property of MDPI and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.3390/nano15090650
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      – Code: eng
        Text: English
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        PageCount: 18
        StartPage: 650
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      – SubjectFull: Complex fluids
        Type: general
      – SubjectFull: Phase transitions
        Type: general
      – SubjectFull: Serum albumin
        Type: general
      – SubjectFull: Emulsions
        Type: general
      – SubjectFull: Rheology
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      – TitleFull: Rescaling Flow Curves of Protein-Stabilized Emulsions.
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            NameFull: Velandia, Santiago F.
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            NameFull: Marchal, Philippe
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            NameFull: Sadtler, Véronique
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            NameFull: Lemaitre, Cécile
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            NameFull: Bonn, Daniel
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            NameFull: Roques-Carmes, Thibault
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            – D: 01
              M: 05
              Text: May2025
              Type: published
              Y: 2025
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