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The economics, environmental impact, and mechanical properties of paper-based storage containers have been widely studied. However, knowledge of the physical processes relevant to the end-user experience is unavailable. This paper outlines the main effects associated with the closing and opening of telescoping boxes, which are used, for instance, to store and transport board games, footwear, mobile phones, and tablet computers. The sliding motion of the lid is controlled by the flow in a thin film of air in the gap separating the lid and the base of the box. Based on a broad comparison between theory and experiments on real and synthetic boxes, we find that the process is primarily controlled by the shape of the gap between the base and the lid. We derive a master equation for the lid motion and identify the origin of three distinct experimental regimes. Finally, an optimal design for a rapidly closing box is identified.

Emulsions are widely used in agriculture where oil-based pesticides are sprayed as an emulsion. However, emulsion droplets can bounce off hydrophobic plant surfaces, leading to major health and environmental issues as pesticides pollute water sources and soils. Here, we report an unexpected transition from bouncing to sticking to bouncing as the droplet impact speed increases. We show that the physics are governed by an in situ, self-generated lubrication of the surface leading to a suction force from the nascent oil layer around the droplet. We demonstrate that this phenomenon can be controlled by a careful balance of three time scales: the contact time of the droplet, the impregnation time scale of the oil, and the oil ridge formation time scale. We lastly build a design map to precisely control the bouncing of droplets and the oil coverage of the target surface. These insights have broad applicability in agriculture, cooling sprays, combustion, and additive manufacturing.

Membrane foaming is a promising alternative to conventional foaming methods to produce uniform bubbles. In this study, we provide a fundamental study of a cross-flow membrane foaming (CFMF) system to understand and control bubble formation for various process conditions and fluid properties. Observations with high spatial and temporal resolution allowed us to study bubble formation and bubble coalescence processes simultaneously. Bubble formation time and the snap-off bubble size (D0) were primarily controlled by the continuous phase flow rate (Qc); they decreased as Qc increased, from 1.64 to 0.13 ms and from 125 to 49 µm. Coalescence resulted in an increase in bubble size (Dcoal > D0), which can be strongly reduced by increasing either continuous phase viscosity or protein concentration-factors that only slightly influence D0. Particularly, in a 2.5 wt % whey protein system, coalescence could be suppressed with a coefficient of variation below 20%. The stabilizing effect is ascribed to the convective transport of proteins and the intersection of timescales (i.e., µs to ms) of bubble formation and protein adsorption. Our study provides insights into the membrane foaming process at relevant (micro-) length and time scales and paves the way for its further development and application.

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈ 1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other foodgrade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Dead sporulating female fly cadavers infected by the house fly-pathogenic fungus Entomophthora muscae are attractive to healthy male flies, which by their physical inspection may mechanically trigger spore release and by their movement create whirlwind airflows that covers them in infectious conidia. The fungal artillery of E. muscae protrudes outward from the fly cadaver, and consists of a plethora of micrometric stalks that each uses a liquid-based turgor pressure build-up to eject a jet of protoplasm and the initially attached spore. The biophysical processes that regulate the release and range of spores, however, are unknown. To study the physics of ejection, we design a biomimetic ‘soft cannon’ that consists of a millimetric elastomeric barrel filled with fluid and plugged with a projectile. We precisely control the maximum pressure leading up to the ejection, and study the cannon efficiency as a function of its geometry and wall elasticity. In particular, we predict that ejection velocity decreases with spore size. The calculated flight trajectories under aerodynamic drag predict that the minimum spore size required to traverse a quiescent layer of a few millimetres around the fly cadaver is approximately 10 µm. This corroborates with the natural size of E. muscae conidia (approx. 27 µm) being large enough to traverse the boundary layer but small enough (less than 40 µm) to be lifted by air currents. Based on this understanding, we show how the fungal spores are able to reach a new host.

Dead sporulating female fly cadavers infected by the house fly-pathogenic fungus Entomophthora muscae are attractive to healthy male flies, which by their physical inspection may mechanically trigger spore release and by their movement create whirlwind airflows that covers them in infectious conidia. The fungal artillery of E. muscae protrudes outward from the fly cadaver, and consists of a plethora of micrometric stalks that each uses a liquid-based turgor pressure build-up to eject a jet of protoplasm and the initially attached spore. The biophysical processes that regulate the release and range of spores, however, are unknown. To study the physics of ejection, we design a biomimetic ‘soft cannon’ that consists of a millimetric elastomeric barrel filled with fluid and plugged with a projectile. We precisely control the maximum pressure leading up to the ejection, and study the cannon efficiency as a function of its geometry and wall elasticity. In particular, we predict that ejection velocity decreases with spore size. The calculated flight trajectories under aerodynamic drag predict that the minimum spore size required to traverse a quiescent layer of a few millimetres around the fly cadaver is approximately 10 µm. This corroborates with the natural size of E. muscae conidia (approx. 27 µm) being large enough to traverse the boundary layer but small enough (less than 40 µm) to be lifted by air currents. Based on this understanding, we show how the fungal spores are able to reach a new host.

Emulsifiers play a key role in the stabilization of foam bubbles. In food foams, biopolymers such as proteins are contributing to long-term stability through several effects such as increasing bulk viscosity and the formation of viscoelastic interfaces. Recent studies have identified promising new stabilizers for (food) foams and emulsions, for instance biological particles derived from water-soluble or water-insoluble proteins, (modified) starch as well as chitin. Microfluidic platforms could provide a valuable tool to study foam formation on the single-bubble level, yielding mechanistic insights into the formation and stabilization (as well as destabilization) of foams stabilized by these new stabilizers. Yet, the recent developments in microfluidic technology have mainly focused on emulsions rather than foams. Microfluidic devices have been up-scaled (to some extent) for large-scale emulsion production, and also designed as investigative tools to monitor interfaces at the (sub)millisecond time scale. In this review, we summarize the current state of the art in droplet microfluidics (and, where available, bubble microfluidics), and provide a perspective on the applications for (food) foams. Microfluidic investigations into foam formation and stability are expected to aid in optimization of stabilizer selection and production conditions for food foams, as well as provide a platform for (large-scale) production of monodisperse foams.

Ice buildup is an operational and safety hazard in wind turbines, power lines, and airplanes. Traditional deicing methods, including mechanical and chemical means, are energy-intensive or environmentally unfriendly. Super-hydrophobic anti-icing surfaces, while promising, can become ineffective due to frost formation within textures. We report on a “photothermal trap”—a laminate applied to a base substrate—that can efficiently deice by converting solar illumination to heat at the ice-substrate interface. It relies on the complementing properties of three layers: a selective absorber for solar radiation, a thermal spreader for lateral dispersal of heat, and insulation to minimize transverse heat loss. Upon illumination, thermal confinement at the heat spreader leads to rapid increase of the surface temperature, thereby forming a thin lubricating melt layer that facilitates ice removal. Lateral heat spreading overcomes the unavoidable shadowing of certain areas from direct illumination. We provide a design map that captures the key physics guiding illumination-induced ice removal. We demonstrate the deicing performance of the photothermal trap at very low temperatures, and under frost and snow coverage, via laboratory-scale and outdoor experiments., ALSTOM (Firm), Netherlands Organization for Scientific Research (NWO) (Rubicon Fellowship)