@article{MoradiZakrevskyyJavadietal.2016,
  author    = {Moradi, N. and Zakrevskyy, Yuriy and Javadi, A. and Aksenenko, E. V. and Fainerman, V. B. and Lomadze, Nino and Santer, Svetlana and Miller, R.},
  title     = {Surface tension and dilation rheology of DNA solutions in mixtures with azobenzene-containing cationic surfactant},
  series = {Colloids and surfaces : an international journal devoted to the principles and applications of colloid and interface science ; A, Physicochemical and engineering aspects},
  volume    = {505},
  journal   = {Colloids and surfaces : an international journal devoted to the principles and applications of colloid and interface science ; A, Physicochemical and engineering aspects},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {0927-7757},
  doi       = {10.1016/j.colsurfa.2016.04.021},
  pages     = {186 -- 192},
  year      = {2016},
  abstract  = {The surface tension and dilational surface visco-elasticity of the individual solutions of the biopolymer DNA and the azobenzene-containing cationic surfactant AzoTAB, as well as their mixtures were measured using the drop profile analysis tensiometry. The negatively charged DNA molecules form complexes with the cationic surfactant AzoTAB. Mixed DNA + AzoTAB solutions exhibit high surface activity and surface layer elasticity. Extremes in the dependence of these characteristics on the AzoTAB concentration exist within the concentration range of 3 x 10(-6)-5 x 10(-5) M. The surface tension of the mixture shows a minimum with a subsequent maximum. In the same concentration range the elasticity shows first a maximum and then a subsequent minimum. A recently developed thermodynamic model was modified to account for the dependence of the adsorption equilibrium constant of the adsorbed complex on the cationic surfactant concentration. This modified theory shows good agreement with the experimental data both for the surface tension and the elasticity values over the entire range of studied AzoTAB concentrations. (C) 2016 Elsevier B.V. All rights reserved.},
  language  = {en}
}
@article{KovachWonFribergetal.2016,
  author    = {Kovach, Ildiko and Won, Jooyoung and Friberg, Stig E. and Koetz, Joachim},
  title     = {Completely engulfed olive/silicone oil Janus emulsions with gelatin and chitosan},
  series = {Colloid and polymer science : official journal of the Kolloid-Gesellschaft},
  volume    = {294},
  journal   = {Colloid and polymer science : official journal of the Kolloid-Gesellschaft},
  publisher = {Springer},
  address   = {New York},
  issn      = {0303-402X},
  doi       = {10.1007/s00396-016-3828-4},
  pages     = {705 -- 713},
  year      = {2016},
  abstract  = {Janus emulsions, formed by mixing two oil components (i.e., olive oil (OO) and silicone oil (SiO)) with water in the presence of two surface active biopolymers, i.e., gelatin and chitosan, are investigated in more detail. The stability of Janus droplets formed strongly depends on the polymer components used. The mixture of both biopolymers represents an extraordinary effect which can be related to the complex formation of gelatin and chitosan. Taken into account that under the given pH conditions, in the acidic pH range between 4 and 6, below the isoelectric point of gelatin, both polymers are polycations, one can conclude that non-Coulombic interactions are of relevance for the enhanced surface activity of the complexes. Dynamic interfacial tension (gamma) measurements by using the drop profile analysis tensiometry (PAT) indicate a strong adsorption of the polymer complexes at the olive oil/water interface in contrast to the silicone/water interface. In a first step, the polymer complexes are adsorbed at the interface, and in a second step, a more rigid skin-like polymer layer is formed. This first example of a polymer-stabilized Janus emulsion opens new perspectives for the application, e.g., in food emulsions or for making scaffold materials.},
  language  = {en}
}