Novel preparation and characterization of porous alginate films

Diffusion in and around alginate and chitosan films with embedded sub-millimeter voids

“…Use of pulled microcapillaries to generate a gel scaffold of alginate has been reported [5,26,33]. In the co-flow arrangement for the present study, the pulled capillaries are arranged one inside the other.…”

Discovered aesthetic elements of bubbles inspiring ceramics art form

“…Different shapes were formed starting with, the elements of constructive form that can accidently appear (Fig 1b). Even though, the shape of bubbles are round, it have a unique characteristic such as beauty, clean, thin, shiny, unity, easy to float, round, colour hue and have a variety shape [1]. There are many products produced by using ceramics material.…”

“…As observed through personal experience, art form can be inspired by anything such as natural things or manmade. The combination of bubbles can turn out into thousands of different shapes and forms [1]. It is naturally formed when the sphere of bubbles meet into each other.…”

“…If the bubbles are different sized, the smaller bubble, which always has a higher internal pressure, will bulge into the larger bubble. The attached bubbles will produce constructive bubbles accidently [1,2]. The study on the element, physical characteristic of bubbles and the art form can be constructed.…”

Microfluidic methods to study emulsion formation

“…Many food products contain air bubbles, for example whipped cream, beer, bread, ice cream, mousse, and aerated chocolate (Campbell & Mougeot 1999), and these products may destabilise due to drainage, Ostwald ripening, or coalescence, of which the latter is the least understood destabilisation mechanism (Langevin 2015). Although microfluidics have been used to produce and study foams (Huerre et al 2014), only few foams with food-grade ingredients were produced with microfluidics (Ahmad et al 2012;Wang et al 2010), and microfluidic research on coalescence stability of bubbles is limited (Fu et al 2015;Wu et al 2014;Yang et al 2012).…”