scholarly journals Phase Transitions in Soft Matter Induced by Selective Solvation

2011 ◽  
Vol 84 (6) ◽  
pp. 569-587 ◽  
Author(s):  
Akira Onuki ◽  
Ryuichi Okamoto ◽  
Takeaki Araki
Lab on a Chip ◽  
2017 ◽  
Vol 17 (12) ◽  
pp. 2085-2094 ◽  
Author(s):  
Matthew D. Wehrman ◽  
Melissa J. Milstrey ◽  
Seth Lindberg ◽  
Kelly M. Schultz

A novel microfluidic design enables repeated phase transitions in a single sample by surrounding fluid exchange and microrheological characterization.


2014 ◽  
Vol 112 (16) ◽  
Author(s):  
Christoph A. Weber ◽  
Christopher Bock ◽  
Erwin Frey

2014 ◽  
Vol 228 (10-12) ◽  
Author(s):  
Nicholas J. Brooks ◽  
John M. Seddon

AbstractHydrostatic pressure has dramatic effects on biomembrane structure and stability and is a key thermodynamic parameter in the context of the biology of deep sea organisms. Furthermore, high-pressure and pressure-jump studies are very useful tools in biophysics and biotechnology, where they can be used to study the mechanism and kinetics of lipid phase transitions, biomolecular transformations, and protein folding/unfolding. Here, we first give an overview of the technology currently available for X-ray scattering studies of soft matter systems under pressure. We then illustrate the use of this technology to study a variety of lipid membrane systems.


2019 ◽  
Vol 10 (1) ◽  
pp. 521-539 ◽  
Author(s):  
Adeline Boire ◽  
Denis Renard ◽  
Antoine Bouchoux ◽  
Stéphane Pezennec ◽  
Thomas Croguennec ◽  
...  

Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.


2019 ◽  
Vol 21 (10) ◽  
pp. 103036
Author(s):  
Vinaya Kumar Kavatamane ◽  
Dewen Duan ◽  
Sri Ranjini Arumugam ◽  
Nicole Raatz ◽  
Sebastian Pezzagna ◽  
...  

2010 ◽  
Vol 428-429 ◽  
pp. 29-38
Author(s):  
S. Krishna Prasad

Employing actinic light to alter/stabilize a particular thermodynamic phase via the photo-isomerization of the constituent molecules is an interesting tool to investigate soft matter from a new dimension. This article focuses on the influence of different parameters, such as pressure, confinement, applied electric field, etc., on the dynamics associated with both the photochemical transition driving the equilibrium nematic to the non-equilibrium isotropic phase and the thermal back relaxation recovering the nematic phase.


1998 ◽  
Vol 57 (5) ◽  
pp. 5744-5753 ◽  
Author(s):  
Hartmut Graf ◽  
Hartmut Löwen

2011 ◽  
Vol 23 (28) ◽  
pp. 284113 ◽  
Author(s):  
Akira Onuki ◽  
Takeaki Araki ◽  
Ryuichi Okamoto

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