Dynamic heterogeneity in complex interfaces of soft interface-dominated materials.


Journal

Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288

Informations de publication

Date de publication:
27 02 2019
Historique:
received: 30 11 2018
accepted: 01 02 2019
entrez: 1 3 2019
pubmed: 1 3 2019
medline: 1 3 2019
Statut: epublish

Résumé

Complex interfaces stabilized by proteins, polymers or nanoparticles, have a much richer dynamics than those stabilized by simple surfactants. By subjecting fluid-fluid interfaces to step extension-compression deformations, we show that in general these complex interfaces have dynamic heterogeneity in their relaxation response that is well described by a Kohlrausch-Williams-Watts function, with stretch exponent β between 0.4-0.6 for extension, and 0.6-1.0 for compression. The difference in β between expansion and compression points to an asymmetry in the dynamics. Using atomic force microscopy and simulations we prove that the dynamic heterogeneity is intimately related to interfacial structural heterogeneity and show that the dominant mode for stretched exponential relaxation is momentum transfer between bulk and interface, a mechanism which has so far largely been ignored in experimental surface rheology. We describe how its rate constant can be determined using molecular dynamics simulations. These interfaces clearly behave like disordered viscoelastic solids and need to be described substantially different from the 2d homogeneous viscoelastic fluids typically formed by simple surfactants.

Identifiants

pubmed: 30814587
doi: 10.1038/s41598-019-39761-7
pii: 10.1038/s41598-019-39761-7
pmc: PMC6393553
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

2938

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Auteurs

Leonard M C Sagis (LMC)

Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands. leonard.sagis@wur.nl.
ETH Zurich, Department of Materials, Polymer Physics, Leopold-Ruzicka-Weg 4, 8093, Zurich, Switzerland. leonard.sagis@wur.nl.

Bingxue Liu (B)

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, China.

Yuan Li (Y)

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, China. yuanli@cau.edu.cn.

Jeffrey Essers (J)

Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
Food Process Engineering Group, Wageningen University, Wageningen, 6700 AA, The Netherlands.

Jack Yang (J)

Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.

Ahmad Moghimikheirabadi (A)

ETH Zurich, Department of Materials, Polymer Physics, Leopold-Ruzicka-Weg 4, 8093, Zurich, Switzerland.

Emma Hinderink (E)

Food Process Engineering Group, Wageningen University, Wageningen, 6700 AA, The Netherlands.

Claire Berton-Carabin (C)

Food Process Engineering Group, Wageningen University, Wageningen, 6700 AA, The Netherlands.

Karin Schroen (K)

Food Process Engineering Group, Wageningen University, Wageningen, 6700 AA, The Netherlands.

Classifications MeSH