title: Effect of surface wettability on microfluidic EDGE emulsification.
abstract: The effect of wettability on microfluidic EDGE emulsification was investigated at dispersed phase contact angles between 90° and 160°. The highest contact angle (160°) produced monodispersed emulsions with droplet size 5.0 μm and coefficient of variation <10%; however, pressure stability was very low. This was greatly enhanced at contact angles <150°; the plateaus filled completely, and the droplet generation frequencies increased up to a factor of 2.0 and 3.5 for Tween20 and Tween60 respectively at the same pressures. The emulsion became highly polydispersed at contact angles <100° due to wetting with the dispersed phase.
authors.affiliation: Wageningen University, Food Process Engineering Group, Wageningen, The Netherlands. abid.maan@yahoo.com
authors.forename: Abid Aslam
authors.initials: AA
authors.lastname: Maan
authors.forename: Sami
authors.initials: S
authors.lastname: Sahin
authors.forename: Liyakat Hamid
authors.initials: LH
authors.lastname: Mujawar
authors.forename: Remko
authors.initials: R
authors.lastname: Boom
authors.forename: Karin
authors.initials: K
authors.lastname: Schroën
mesh_terms: D004655:Emulsions; D046210:Microfluidic Analytical Techniques / Q000295:instrumentation / Q000379:methods*; D011136:Polysorbates / Q000737:chemistry*; D017155:Wettability
chemical_list: D004655:Emulsions; D011136:Polysorbates