Current Opinion in Colloid & Interface Science最新文献

英文中文

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-08-11 DOI: 10.1016/j.cocis.2025.101950

Rico F. Tabor, Yilin Wang, Romain Bordes

引用次数: 0

Emerging strategies for the formulation of antibody–nanoparticle conjugation in lateral flow immunoassays 在侧流免疫分析中，抗体-纳米颗粒偶联的新策略

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-09-25 DOI: 10.1016/j.cocis.2025.101968

Helena Mateos , Miquel Oliver

Lateral flow immunoassays (LFIAs) are indispensable point-of-care diagnostic tools due to their simplicity, fast readout and low cost. Traditionally based on gold nanoparticles (AuNPs) for visual detection, recent advances in nanotechnology have expanded the LFIA toolkit to include a wide range of nanoparticles (NPs), such as carbon NPs, quantum dots, upconversion NPs, nanozymes, aggregation-induced emission nanoparticles, and bimetallic or hybrid structures. These novel nanomaterials improve assay sensitivity and allow for multimodal detection (using fluorescence, surface-enhanced Raman scattering or photothermal detection). Central to the performance of NP-based LFIAs is the protein corona, typically formed by antibodies, which mediates antigen recognition. Immobilization strategies range from simple physisorption to more controlled chemisorption techniques (e.g., 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/N-hydroxysuccinimide carbodiimide coupling, thiol- or glycan-directed attachment) and bioaffinity methods (e.g., biotin–streptavidin). Although chemisorption is often assumed superior, a critical comparison of recent studies reveals that optimized physisorption can achieve similar or better detection limits in many cases. Conjugation strategy, NP morphology, and surface chemistry collectively influence probe stability, orientation, and binding efficiency. This review critically evaluates recent innovations in nanoparticle selection, conjugation methods, and signal generation strategies.

侧流式免疫测定（LFIAs）由于其简单、快速读数和低成本，是不可缺少的即时诊断工具。传统上基于金纳米粒子（AuNPs）用于视觉检测，最近纳米技术的进展已经扩展了LFIA工具包，包括广泛的纳米粒子（NPs），如碳纳米粒子、量子点、上转换纳米粒子、纳米酶、聚集诱导发射纳米粒子、双金属或混合结构。这些新型纳米材料提高了分析灵敏度，并允许多模态检测（使用荧光、表面增强拉曼散射或光热检测）。基于np的LFIAs的核心性能是蛋白质冠，通常由抗体形成，介导抗原识别。固定策略包括从简单的物理吸附到更可控的化学吸附技术（例如，1-乙基-3-（3-二甲氨基丙基）碳二亚胺/ n-羟基琥珀酰亚胺碳二亚胺偶联，巯基或聚糖定向连接）和生物亲和方法（例如，生物素-链亲和素）。虽然化学吸附通常被认为是优越的，但最近研究的关键比较表明，优化的物理吸附在许多情况下可以达到相似或更好的检测限。偶联策略、NP形态和表面化学共同影响探针的稳定性、取向和结合效率。这篇综述批判性地评估了纳米颗粒选择、偶联方法和信号产生策略方面的最新创新。

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引用次数: 0

Advances in high-temperature microemulsions 高温微乳液的研究进展

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-12-01 Epub Date: 2025-08-18 DOI: 10.1016/j.cocis.2025.101954

Wenjing Chang , Ke Du , Zhiyong Li, Yuanchao Pei, Jianji Wang

Designing microemulsions for high-temperature stability remains a critical challenge in colloid science. This review highlights the effects of temperature on interfacial curvature and phase behavior, and proposes two strategies for the design of high-temperature microemulsions: (1) Advanced formulations using high-boiling-point solvents and thermally robust surfactants; (2) Ionic liquids (ILs) as multifunctional components, which enable microemulsions with unprecedented thermal stability. Notably, all-IL systems achieve stability up to 200 °C under ambient pressure while maintaining their nanoscale structure, as evidenced by in situ SAXS and cryo-TEM analysis. Applications in enhanced oil recovery, nanomaterial synthesis, and high-temperature nanoreactors are highlighted. Finally, future research directions are proposed, including the advanced structural characterization techniques, the development of green surfactant, the design of new-generation ILs, and the exploration of emerging research fields. This work provides a comprehensive roadmap for extending microemulsion functionality to extreme thermal environments.

设计具有高温稳定性的微乳液仍然是胶体科学的一个关键挑战。本文综述了温度对界面曲率和相行为的影响，并提出了高温微乳的两种设计策略：(1)采用高沸点溶剂和热强表面活性剂的先进配方；(2)离子液体（ILs）作为多功能组分，使微乳液具有前所未有的热稳定性。值得注意的是，原位SAXS和低温透射电镜分析证明，全il系统在环境压力下可达到200°C的稳定性，同时保持其纳米级结构。重点介绍了其在提高采收率、纳米材料合成和高温纳米反应器等方面的应用。最后，提出了未来的研究方向，包括先进的结构表征技术、绿色表面活性剂的开发、新一代表面活性剂的设计以及新兴研究领域的探索。这项工作为将微乳液的功能扩展到极端热环境提供了一个全面的路线图。

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引用次数: 0

Pickering water-in-water emulsions: A review on their rheological and tribological performance 皮克林水包水乳液：流变学和摩擦学性能的研究进展

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-10-01 Epub Date: 2025-07-11 DOI: 10.1016/j.cocis.2025.101940

Chenxi Wang , Brent S. Murray , Michael Bryant , Anwesha Sarkar

Pickering water-in-water (W/W) emulsions have attracted renewed research attention owing to the recent discovery of their aqueous lubrication performance. We cover the current knowledge of Pickering W/W emulsions regarding their rheological and tribological performance. Particularly, we examine the recent advances that have surfaced in the literature in the last five years, highlighting how the two phases and the Pickering particles affect the rheological properties and microstructural evolution of W/W emulsions when subjected to various degrees of shear stresses. We postulate how biolubrication performance of Pickering W/W emulsions can be altered by formulation engineering of the water droplets to offer fluid film lubrication while the particles providing boundary lubrication. This review therefore offers a stepping stone in highlighting the requirement of systematic experimental studies and rational design of the next-generation Pickering W/W emulsions for them to act as effective aqueous lubricants for a range of biomedical and allied applications.

皮克林水包水（W/W）乳液由于其含水润滑性能的最新发现而引起了新的研究关注。我们介绍了目前关于皮克林W/W乳液流变学和摩擦学性能的知识。特别是，我们研究了近五年来在文献中出现的最新进展，强调了在不同程度的剪切应力下，两相和皮克林颗粒如何影响水乳状液的流变特性和微观结构演变。我们假设如何通过配方工程来改变皮克林W/W乳剂的生物润滑性能，水滴提供流体膜润滑，颗粒提供边界润滑。因此，本综述为强调下一代皮克林W/W乳剂作为生物医学和相关应用的有效水性润滑剂的系统实验研究和合理设计提供了一个基石。

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引用次数: 0

Addressing multifactorial complexity in freeze structuring of food colloids 解决食品胶体冷冻结构中的多因素复杂性

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-10-01 Epub Date: 2025-07-11 DOI: 10.1016/j.cocis.2025.101941

Andrea Bach, Patrick A. Rühs

Freeze structuring is a simple and scalable process that allows precise control over pore morphology by manipulating ice crystal formation in aqueous suspensions. By adjusting material and process parameters, freeze structuring of colloidal suspensions can yield various structural outcomes. Food systems are inherently complex mixtures of polysaccharides, proteins, and fats, and unlike well-studied single-component systems, the interactions within these multi-component mixtures during freeze structuring remain largely unexplored. This knowledge gap hinders the immediate application of freeze structuring in the food industry, limiting its broader adoption for structuring complex food systems. This review identifies the suspension characteristics that dictate structural outcomes in food systems, aiming to advance freeze structuring as a viable tool for sustainable food manufacturing.

冻结结构是一种简单且可扩展的过程，可以通过操纵水悬浮液中的冰晶形成来精确控制孔隙形态。通过调整材料和工艺参数，胶体悬浮液的冷冻结构可以产生不同的结构结果。食品系统本质上是多糖、蛋白质和脂肪的复杂混合物，与已得到充分研究的单组分系统不同，这些多组分混合物在冷冻构造过程中的相互作用在很大程度上仍未被探索。这种知识差距阻碍了冷冻结构在食品工业中的直接应用，限制了其在复杂食品系统结构中的广泛采用。本综述确定了决定食品系统结构结果的悬浮液特性，旨在推进冷冻结构作为可持续食品制造的可行工具。

引用次数: 0

Electrically conductive microcellular foams via high internal phase emulsions 导电微孔泡沫通过高内相乳剂

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-10-01 Epub Date: 2025-06-30 DOI: 10.1016/j.cocis.2025.101939

Song Hee Lee , Joung Sook Hong , Seong Jae Lee

Emulsion-based microcellular foams offer several advantages over conventional extruded foams, including small cell size, open cell structure, and various functionalities. To transform emulsions into polymer foams, a high internal phase emulsion must be formed in which the monomer-based oil phase acts as the continuous phase and the aqueous phase with a very high volume fraction is the dispersed phase, and the cell structure must be maintained during the polymerization process. Electrically conductive foams are fabricated by incorporating conductive fillers or additives, and these materials need to be designed so as not to affect the stability of the emulsion. The key to successful emulsion-based functional foams lies in achieving a synergistic combination of the inherent advantages of the emulsion and the specific roles of functional additives. In this mini-review, we discuss the characteristics of high internal phase emulsions and foams obtained by polymerizing such emulsions, and then discuss the preparation, morphology, and properties of electrically conductive emulsion-based foams. We also explore the development trends of carbonized polymer foams and investigate methods to achieve optimal performance as electrically conductive materials.

与传统的挤出泡沫相比，基于乳化的微孔泡沫具有许多优点，包括小孔尺寸、开孔结构和各种功能。要使乳液转化为聚合物泡沫，必须形成以单体基油相为连续相，以体积分数很高的水相为分散相的高内相乳液，并且在聚合过程中必须保持细胞结构。导电泡沫是通过加入导电填料或添加剂来制造的，这些材料需要设计成不影响乳液的稳定性。乳化基功能泡沫成功的关键在于将乳液的固有优势与功能添加剂的特定作用实现协同结合。在这篇综述中，我们讨论了高内相乳剂和通过聚合得到的高内相乳剂泡沫的特性，然后讨论了导电乳剂泡沫的制备、形态和性能。我们还探讨了碳化泡沫聚合物的发展趋势，并研究了实现最佳导电材料性能的方法。

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引用次数: 0

Inverse nanoemulsions in particle fabrication 颗粒制备中的逆纳米乳液

IF 7 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-10-01 Epub Date: 2025-08-05 DOI: 10.1016/j.cocis.2025.101951

Rafael Muñoz-Espí, Inés Adam-Cervera, Luis Fernando Jiménez-Hernández

Nanoemulsions have emerged as highly versatile platforms for the synthesis of functional nanoparticles, offering nanoconfined environments that enable fine control over particle size, composition, and morphology. While traditionally used in fields such as food, cosmetics, and pharmaceuticals, their role in materials chemistry—particularly in the fabrication of organic, inorganic, and hybrid nanoparticles—has seen significant expansion in recent years. This review focuses specifically on inverse nanoemulsions, in which polar droplets are dispersed in an apolar continuous phase, as media for the controlled formation of nanostructured materials. We present an overview of recent developments from the last few years, organized around three main synthetic strategies: (i) the incorporation of all precursors into a single emulsion, (ii) the external addition of a reactive component to an existing emulsion of a precursor, and (iii) the fusion of two distinct emulsions, each carrying complementary reactants. These methodologies are discussed in terms of their mechanisms, advantages, and applicability to diverse material systems, with particular emphasis on advanced functional materials.

纳米乳液已经成为合成功能性纳米粒子的高度通用的平台，它提供了纳米限制的环境，可以对颗粒大小、组成和形态进行精细控制。虽然传统上用于食品、化妆品和制药等领域，但它们在材料化学中的作用——特别是在有机、无机和混合纳米颗粒的制造方面——近年来得到了显著的扩展。这篇综述特别关注逆纳米乳液，其中极性液滴分散在极性连续相中，作为控制纳米结构材料形成的介质。我们概述了过去几年来的最新发展，围绕三种主要的合成策略进行组织：(i)将所有前驱体合并到单个乳液中，（ii）在现有的前驱体乳液中添加活性成分，以及（iii）融合两种不同的乳液，每种乳液都携带互补反应物。讨论了这些方法的机制、优势和对不同材料系统的适用性，特别强调了先进的功能材料。

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引用次数: 0

Aqueous two-phase emulsion systems in 3D cell culture 三维细胞培养中的水相两相乳液体系

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-01 Epub Date: 2025-06-06 DOI: 10.1016/j.cocis.2025.101933

Amro K.F. Dyab , Agata N. Burska , Vesselin N. Paunov

The development of realistic 3D cell culture models by using emulsions and capillary suspensions based on aqueous two-phase systems (ATPS) has advanced the areas of cell physiology and biology. It has shown the potential to enhance the fields of cancer research, biotechnology, rapid testing of drug efficiency and toxicity, tissue engineering, as well as regenerative medicine. It has been increasingly accepted that 3D cells culture more closely reflects normal cellular function due to the enhanced cell interactions, which mimic the in vitro microenvironment and architecture of natural organs and tissues. In this review, we discuss the ATPS-aided methods to form 3D cell spheroids and cell networks by using colloids as templates for the purposes of cell structuring and will discuss the limitations and the advantages of these approaches. The use of ATPS-based cell spheroids has helped to advance basic cell sciences, including understanding cancer cell interactions with their environment in solid tumors, creating better drug models and studying cancer metastasis. Such multi-cellular assemblies have also been applied for engineering tissue constructs which have great potential for studying cell interactions in biological systems under a more realistic in vitro environment compared to 2D cell culture.

基于水两相体系（ATPS）的乳液和毛细悬浮液建立逼真的三维细胞培养模型，推动了细胞生理学和生物学领域的发展。它已经显示出在癌症研究、生物技术、药物效率和毒性的快速测试、组织工程以及再生医学等领域的潜力。由于细胞相互作用增强，3D细胞培养更能反映正常细胞功能，从而模拟体外微环境和自然器官和组织的结构，这一观点已被越来越多的人接受。在这篇综述中，我们讨论了atp辅助方法，以胶体为模板，形成三维细胞球体和细胞网络，以达到细胞结构的目的，并将讨论这些方法的局限性和优势。使用基于atp的细胞球体有助于推进基础细胞科学，包括了解实体肿瘤中癌细胞与环境的相互作用，创建更好的药物模型和研究癌症转移。这种多细胞组件也被应用于工程组织构建，与二维细胞培养相比，在更现实的体外环境下研究生物系统中细胞相互作用具有很大的潜力。

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引用次数: 0

A review of recent trends in structuring oleogel-based emulsions for food applications 综述了食品用油凝胶基乳剂结构的最新趋势

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-01 Epub Date: 2025-05-14 DOI: 10.1016/j.cocis.2025.101924

Shahzad Farooq , Muhammad Ijaz Ahmad , Abdullah , Usman Ali , Hui Zhang

Oleogel emulsions, a hybrid system combining oleogelation and emulsification, have emerged as a groundbreaking innovation in colloidal science, providing sustainable and healthier alternatives for food formulation. In the broadest sense, oleogel emulsions can be structured by dispersing oleogels in water or vice versa, stabilized by interfacially adsorbed food-grade particles or entangled network structures that retard droplet–droplet coalescence and phase separation. This review aims to provide an up-to-date overview of various oil-structuring approaches, highlighting their properties, different types of oleogel-structured emulsions, and the stabilization mechanisms involved in the formation of oleogel emulsions. Specifically, the factors affecting the characteristics of oleogel emulsions are summarized, including oil types, oil/water ratios, oleogelators, emulsifiers, and processing parameters. Additionally, recent studies on the application of oleogel emulsions in food products are discussed. Currently, there are three main mechanisms responsible for stabilizing oleogel emulsions: Pickering particles, network stabilization, or a combination of both. The droplet size, physical stability, and rheological properties of oleogel emulsions are strongly influenced by the nature and concentration of the oleogelators used as they gel the oil phase, which helps achieve the desired thermomechanical and microstructural properties. Similarly, changes in the type of oils or oil/water ratios used directly impact the physicochemical properties of the systems. These structured emulsions have been widely used as fat substitutes in various food products such as ice cream, cakes, spreads, sausages, margarine, burgers, and peanut butters.

油凝胶乳液是一种结合了油凝胶和乳化的混合体系，已经成为胶体科学的突破性创新，为食品配方提供了可持续和更健康的替代品。从最广泛的意义上讲，油凝胶乳液可以通过将油凝胶分散在水中来构建，反之亦然，通过界面吸附的食品级颗粒或纠缠的网络结构来稳定，这些结构可以延缓液滴之间的聚结和相分离。本综述旨在提供各种油结构方法的最新概况，重点介绍了它们的性质，不同类型的油凝胶结构乳剂，以及形成油凝胶乳剂的稳定机制。具体而言，总结了影响油凝胶乳液特性的因素，包括油类型、油水比、油凝胶剂、乳化剂和工艺参数。此外，还讨论了近年来油凝胶乳剂在食品中的应用研究。目前，有三种主要机制负责稳定油凝胶乳液：Pickering颗粒，网络稳定，或两者的组合。油凝胶乳液的液滴大小、物理稳定性和流变性能在很大程度上受到油凝胶剂的性质和浓度的影响，这有助于实现所需的热机械和微观结构性能。同样，油的类型或油水比的变化也会直接影响体系的物理化学性质。这些结构乳剂已被广泛用作各种食品中的脂肪替代品，如冰淇淋、蛋糕、酱料、香肠、人造黄油、汉堡和花生酱。

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引用次数: 0

Machine learning for food colloids: Novel tools to advance fundamental understanding, stability, texture, and processability 食品胶体的机器学习：促进基本理解，稳定性，质地和可加工性的新工具

IF 7.9 2区化学 Q1 CHEMISTRY, PHYSICAL

Current Opinion in Colloid & Interface Science

Pub Date : 2025-08-01 Epub Date: 2025-06-13 DOI: 10.1016/j.cocis.2025.101937

Kelvin Wong , Tarsila Rodrigues Arruda , Keith T. Butler , Stefan Guldin , Stephen Schrettl

Evolving demands for healthier and more sustainable foods require reformulating ingredients and innovating production processes while maintaining sensory quality and shelf-life. Because traditional physics-based models struggle with the multi-scale complexity of food colloids, machine learning (ML) has emerged as a powerful alternative for predicting the behavior of these systems, in which dispersed components critically shape texture and functionality. This article highlights recent ML applications to enhance colloidal stability and rheological properties, demonstrating how supervised and unsupervised algorithms can capture complex, nonlinear relationships. Key examples include neural networks and chemometric models that predict emulsion stability, monitor microstructures, and forecast gel strength. We further discuss how ML-driven approaches reduce time-consuming experimental work and accelerate product innovation. Looking ahead, future opportunities lie in leveraging larger datasets, adopting inverse design strategies, and implementing insights from adjacent fields to deliver the next generation of data-informed, functional food colloids.

对更健康和更可持续的食品不断变化的需求要求重新配制成分和创新生产工艺，同时保持感官质量和保质期。由于传统的基于物理的模型难以应对食物胶体的多尺度复杂性，机器学习（ML）已经成为预测这些系统行为的强大替代方案，在这些系统中，分散的成分对质地和功能的影响至关重要。本文重点介绍了最近在增强胶体稳定性和流变特性方面的机器学习应用，展示了监督和非监督算法如何捕获复杂的非线性关系。关键的例子包括预测乳液稳定性的神经网络和化学计量模型，监测微观结构，预测凝胶强度。我们进一步讨论了机器学习驱动的方法如何减少耗时的实验工作并加速产品创新。展望未来，未来的机会在于利用更大的数据集，采用逆向设计策略，并从邻近领域实施见解，以提供下一代数据信息，功能性食品胶体。

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