Multiple particle tracking investigations of acid milk gels using tracer particles with designed surface chemistries and comparison with diffusing wave spectroscopy studies

On the Origin of Seemingly Nonsurface-Active Particles Partitioning between Phase-Separated Solutions of Incompatible Nonadsorbing Polymers and Their Adsorption at the Phase Boundary

We have computed the free energy per unit area (i.e., interfacial tension) between a solid surface and two coexisting polymer solutions, where there is no specific interaction between the particles and either polymer, via self-consistent field calculations. Several different systems have been studied, including those where the two polymers differ in molecular weight (M_w) by a factor of ∼2 or where the polymers have the same M_w, but one set of chains is branched with the other linear. In the absence of any enthalpic contribution resulting from adsorption on the solid particle surface, the differences in the free energy per unit area resulting from the polymer-depleted regions around the particles in the two coexisting phases are found to be ∼1 μN m^-1. Although this value may seem rather small, this difference is more than capable of inducing the partitioning of particles of 100 nm in size (or larger) into the phase with the lower interfacial free energy at the solid surface. By examining the density profile variation of the polymers close to the surface, we can also infer information about the wettability and contact angle (θ) of solid particles at the interface between the two coexisting phases. This leads to the conclusion that for all systems of this type, when the incompatibility between the two polymers is sufficiently large, θ will be close to 90°.

Microrheology, advances in methods and insights

Microrheology is an emerging technique that probes mechanical response of soft material at micro-scale. Generally, microrheology technique can be divided into active and passive versions. During last two decades, extensive efforts have been paid to improve both the experiment techniques and data analysis methods, especially about how to link consequential particle positions into trajectories. We review the recent advances in microrheology, including improvements in labeling, imaging, data acquiring, data processing and data interpretation. Some of the recent insights in soft matter and living systems gained by using this technique are given. Before these, we also give a very brief description of the basic principles of both active and passive microrheology techniques, and some details about optical particle tracking and DWS.

Application of Microrheology in Food Science

Microrheology provides a technique to probe the local viscoelastic properties and dynamics of soft materials at the microscopic level by observing the motion of tracer particles embedded within them. It is divided into passive and active microrheology according to the force exerted on the embedded particles. Particles are driven by thermal fluctuations in passive microrheology, and the linear viscoelasticity of samples can be obtained on the basis of the generalized Stokes-Einstein equation. In active microrheology, tracer particles are controlled by external forces, and measurements can be extended to the nonlinear regime. Microrheology techniques have many advantages such as the need for only small sample amounts and a wider measurable frequency range. In particular, microrheology is able to examine the spatial heterogeneity of samples at the microlevel, which is not possible using traditional rheology. Therefore, microrheology has considerable potential for studying the local mechanical properties and dynamics of soft matter, particularly complex fluids, including solutions, dispersions, and other colloidal systems. Food products such as emulsions, foams, or gels are complex fluids with multiple ingredients and phases. Their macroscopic properties, such as stability and texture, are closely related to the structure and mechanical properties at the microlevel. In this article, the basic principles and methods of microrheology are reviewed, and the latest developments and achievements of microrheology in the field of food science are presented.

Probe mobility in native phosphocaseinate suspensions and in a concentrated rennet gel: effects of probe flexibility and size

Pulsed field gradient nuclear magnetic resonance and proton nuclear magnetic resonance relaxometry were used to study the self-diffusion coefficients and molecular dynamics of linear (PEGs) and spherical probes (dendrimers) in native phosphocaseinate suspensions and in a concentrated rennet gel. It was shown that both the size and the shape of the diffusing molecules and the matrix topography affected the diffusion and relaxation rates. In suspensions, both translational and rotational diffusion decreased with increasing casein concentrations due to increased restriction in the freedom of motion. Rotational diffusion was, however, less hindered than translational diffusion. After coagulation, translational diffusion increased but rotational diffusion decreased. Analysis of the T₂ relaxation times obtained for probes of different sizes distinguished the free short-chain relaxation formed from a few monomeric units from (i) the relaxation of protons attached to long polymer chains and (ii) the short-chain relaxation attached to a rigid dendrimer core.

Food colloids research: historical perspective and outlook

Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein-polysaccharide interactions, and (iv) oral processing of food colloids. Amongst ongoing experimental developments, the technique of particle tracking for monitoring local dynamics and microrheology of food colloids is highlighted. The future outlook offers exciting challenges with expected continued growth in research into digestion processes, encapsulation, controlled delivery, and nanoscience.

Mechanical properties of cellularly responsive hydrogels and their experimental determination

Hydrogels are increasingly employed as multidimensional cell culture platforms often with a necessity that they respond to or control the cellular environment. Specifically, synthetic hydrogels, such as poly(ethylene glycol) (PEG)-based gels, are frequently utilized for probing the microenvironment's influence on cell function, as the gel properties can be precisely controlled in space and time. Synthetically tunable parameters, such as monomer structure and concentration, facilitate initial gel property control, while incorporation of responsive degradable units enables cell- and/or user-directed degradation. Such responsive gel systems are complex with dynamic changes occurring over multiple time-scales, and cells encapsulated in these synthetic hydrogels often experience and dictate local property changes profoundly different from those in the bulk material. Consequently, advances in bulk and local measurement techniques are needed to monitor property evolution quantatively and understand its effect on cell function. Here, recent progress in cell-responsive PEG hydrogel synthesis and mechanical property characterization is reviewed.