Marco Caggioni

TL;DR: In this article, a micromanipulation technique is used to demonstrate the dynamics of arrested coalescence between droplets with interfacially adsorbed colloids, where the surface coverage of the droplets is precisely determined by a capillary aspiration technique and then their coalescence is studied in situ.

TL;DR: It is demonstrated that enhanced retention of fragrance can be achieved by using a polar polymeric shell and forming a hydrogel network within the microcapsule by introducing a new strategy that combines bulk and microfluidic emulsification.

TL;DR: This study provides guidelines for designing anisotropic droplets by arrested coalescence but also explains some observations of "partial" coalescence observed in commercial foods like ice cream and whipped cream.

TL;DR: In this paper, the effect of a constant applied shear during gelation of aqueous gellan gum with a monovalent salt was studied and the similarity between the system and concentrated microgel particle suspensions was explained.

TL;DR: A structured liquid detergent composition in the form of a liquid matrix made up of an external structuring system of a bacterial cellulose network, water, and a surfactant system including anionic surfactants, a nonionic, a cationic, an ampholytic, a zwitterionic, or mixtures thereof, wherein said liquid matrix has a yield stress of from about 0.003 Pa to about 5.0 Pa at about 25° C and provides suitable particle suspension capabilities and shear thinning characteristics as discussed by the authors.