Fusion‐Induced Structural and Functional Evolution in Binary Emulsion Communities

作者：Haixu Chen, Weiran Li, Youping Lin, Lei Wang, Xiaoman Liu, Xin Huang · 发表于：Angewandte Chemie International Edition · 年份：2020 · DOI：10.1002/anie.202004617 · 被引用次数：38 · 研究领域：Proteins in Food Systems、Advanced Thermodynamics and Statistical Mechanics、Algal biology and biofuel production

The biomimetic dynamic behaviours of emulsions are receiving increasing attention from the broad scientific community; however, the spatiotemporal control and functionalization of emulsions based on simple fusion-induced method is rarely mentioned. A design for protein-stabilized oil-in-water droplets and phospholipid-stabilized oil-in-water droplets is described and a substance-diffusion-mediated fusion mechanism proposed within these two different emulsion communities. Significantly, a range of fusion-induced high-order behaviours were successfully demonstrated including competitive fusion, fusion-induced evolution in membrane complexity, and diversified structures with the formation of Janus or various patchy morphologies, fusion-induced membrane maturation, as well as fusion-induced multifunctionalization with a directional motility behaviour. These results highlight the fusion-induced diverse dynamic behaviours in complex emulsions communities and provide a platform for advancing versatile applications of emulsions.