The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. Elsevier’s Current Opinion journals comprise of 26 leading titles in life sciences and adjacent fields.

Current Opinion in Colloid & Interface Science

5-Year Impact Factor: 6.831
Issues per year: 6 issues
Editorial Board

Current Opinion in Colloid & Interface Science

Current Opinion in Colloid and Interface Science (COCIS) is an international journal focused on the science related to interfaces and on the behavior of colloids and amphiphiles (surfactants, polar lipids, polymers and biopolymers) in solution.
The journal also encompasses molecular and nanoscopic aspects of materials science, industrial applications of colloids, and biologically-relevant systems. COCIS is not a primary journal; rather it seeks to guide the researcher through the maze of current published literature, and to highlight areas and papers which, in the opinion of the reviewers, are of special interest and significance.
Topics covered include: Theories and Simulations, Microscopy Methods, NMR, X-ray and Neutron Scattering, Surface Analysis Techniques, Emulsions and Microemulsions, Liquid Crystals, Thin Films and Foams, Polyelectrolytes, Reactivity in Colloidal Systems and at Interfaces, Surfactants, Food Colloids, Biological Colloids and Interfaces, Colloidal Dispersions, Self Assembly, Drug Delivery, Electrokinetics, Rheology, and, Wetting and Spreading.

For each of the above areas, Section Editors have been appointed, who will commission expert scientists to write an informed and critical article on a topic within that general field. The article is not intended to be a comprehensive compilation of the recent relevant literature, but rather is a personal article by the contributor(s), which sets out to both inform the reader of the major developments in the area, and to identify those papers which in the opinion of the author(s), have made the greatest impact on the field. Normally, the period covered by the review will be the previous two to three years.

Best Cited over the last year.

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Nanocellulose properties and applications in colloids and interfaces

© 2014 Elsevier Ltd. In this review we introduce recent advances in the development of cellulose nanomaterials and the construction of high order structures by applying some principles of colloid and interface science. These efforts take advantage of natural assemblies in the form of fibers that nature constructs by a biogenetic bottom-up process that results in hierarchical systems encompassing a wide range of characteristic sizes. Following the reverse process, a top-down deconstruction,…

Volume 19, Issue 5, 01 January 2014, Pp 383-396
Carlos Salas | Tiina Nypelö | Carlos Rodriguez-Abreu | Carlos Carrillo | Orlando J. Rojas

Pickering stabilization of foams and emulsions with particles of biological origin

© 2014 Elsevier Ltd. The focus in the study of Pickering foams and emulsions has recently been shifting from using inorganic particles to adopting particles of biological origin for stabilization. This shift is motivated by the incompatibility of some inorganic particles for food and biomedical applications, as well as their poor sustainability. This review focuses on major developments in foams and emulsions stabilized by particles of biological origin from the last 5. years. Recent reports in…

Volume 19, Issue 5, 01 January 2014, Pp 490-500
Stephanie Lam | Krassimir P. Velikov | Orlin D. Velev

Emulsion stabilisation using polysaccharide-protein complexes

There is a great deal of interest in the Food Industry in the use of polysaccharides and proteins to stabilise oil-in-water emulsions and there is a particular interest nowadays in the use of polysaccharide-protein complexes. There are three classes of complexes namely; (a) naturally-occurring complexes in which protein residues are covalently attached to the polysaccharide chains as is the case, for example, with gum Arabic; (b) Maillard conjugates, which are formed by interaction of the…

Volume 18, Issue 4, 01 August 2013, Pp 272-282
M. Evans | I. Ratcliffe | P. A. Williams

Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

© 2014 Elsevier Ltd. Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which…

Volume 19, Issue 5, 01 January 2014, Pp 417-427
Iris Julie Joye | David Julian McClements

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Texture and mouthfeel arising from the consumption of food and beverages are critical to consumer choice and acceptability. While the food structure design rules for many existing products have been well established, although not necessarily understood, the current drive to produce healthy consumer acceptable food and beverages is pushing products into a formulation space whereby these design rules no longer apply. Both subtle and large scale alterations to formulations can result in…

Volume 18, Issue 4, 01 August 2013, Pp 349-359
Jason R. Stokes | Michael W. Boehm | Stefan K. Baier

Competing forces during cellulose dissolution: From solvents to mechanisms

Cellulose is a polymer so widely abundant and versatile that we can find it almost everywhere in many different forms and applications. Cellulose dissolution is a key aspect of many processes; the present treatise reviews the main achievements in the dissolution area. In particular, the main solvents used and underlying mechanisms are discussed. As is described, cellulose solvents are of highly different nature giving great challenges in the understanding and analyzing the subtle balance…

Volume 19, Issue 1, 01 January 2014, Pp 32-40
Bruno Medronho | Björn Lindman

Lignin: Recent advances and emerging applications

© 2014 Elsevier Ltd. In this paper, we focus on the recent advances on the physical chemistry of lignin. Emerging trends of incorporating lignin in promising future applications such as controlled release, saccharification of lignocelluloses, bioplastics, composites, nanoparticles, adsorbents and dispersants, in electro-chemical applications and carbon fibers, are also reviewed. We briefly describe the complexity of the lignin structure that influences the solution behavior, both as a…

Volume 19, Issue 5, 01 January 2014, Pp 409-416
Magnus Norgren | Håkan Edlund

Controlled food protein aggregation for new functionality

Globular proteins are an important component of many food products. Heat-induced aggregation of globular proteins gives them new properties that can be useful in food products. In order to optimize functionality, the aggregation process needs to be controlled, which in turn requires good understanding of the mechanism. Heating aqueous solutions of globular proteins leads to the formation of aggregates with one of four distinctly different morphologies: spherical particles, flexible strands,…

Volume 18, Issue 4, 01 August 2013, Pp 249-256
Taco Nicolai | Dominique Durand

Thin liquid films in improved oil recovery from low-salinity brine

© 2015. Low-salinity waterflooding is a relatively new method for improved oil recovery that has generated much interest. It is generally believed that low-salinity brine alters the wettability of oil reservoir rocks towards a wetting state that is optimal for recovery. The mechanism(s) by which the wettability alteration occurs is currently an unsettled issue. This paper reviews recent studies on wettability alteration mechanisms that affect the interactions between the brine/oil and…

Volume 20, Issue 2, 01 January 2015, Pp 105-114
Philip C. Myint | Abbas Firoozabadi

Cononsolvency of poly-N-isopropyl acrylamide (PNIPAM): Microgels versus linear chains and macrogels

Poly-N-isopropyl acryl amide (PNIPAM) is swollen in both pure water and pure methanol but collapses in mixtures of these solvents. In this review, this cononsolvency of PNIPAM in water/methanol mixtures is discussed. Experimental studies of linear PNIPAM chains and macrogels are compared to microgels. Theoretical studies are presented based on molecular dynamics simulation and quantum mechanical calculations as well as semi-empirical models. The different explanations for the cononsolvency…

Volume 19, Issue 2, 01 January 2014, Pp 84-94
Christine Scherzinger | Annett Schwarz | André Bardow | Kai Leonhard | Walter Richtering

Protein aggregation, particle formation, characterization & rheology

© 2014. In this review, we attempt to give a concise overview of recent progress made in mechanistic understanding of protein aggregation, particulate formation and protein solution rheology. Recent advances in analytical techniques and methods for characterizing protein aggregation and the formed protein particles as well as advancements, technique limitations and controversies in the field of protein solution rheology are discussed. The focus of the review is primarily on biotherapeutics and…

Volume 19, Issue 5, 01 January 2014, Pp 438-449
Samiul Amin | Gregory V. Barnett | Jai A. Pathak | Christopher J. Roberts | Prasad S. Sarangapani

Hydrocolloids in the digestive tract and related health implications

Hydrocolloids in the form of polymeric ingredients as well as natural biopolymer assemblies provide much of the macroscopic structure of foods. The controlled disassembly of hydrocolloid-structured foods in the digestive tract determines numerous nutritional properties driven by the rates of passage, digestion, absorption, and fermentation. Despite convincing evidence for health benefits of hydrocolloids (particularly dietary fibre) from epidemiology, and numerous in vitro model system studies,…

Volume 18, Issue 4, 01 August 2013, Pp 371-378
Michael J. Gidley

Model cell membranes: Techniques to form complex biomimetic supported lipid bilayers via vesicle fusion

Vesicle fusion has long provided an easy and reliable method to form supported lipid bilayers (SLBs) from simple, zwitterionic vesicles on siliceous substrates. However, for complex compositions, such as vesicles with high cholesterol content and multiple lipid types, the energy barrier for the vesicle-to-bilayer transition is increased or the required vesicle-vesicle and vesicle-substrate interactions are insufficient for vesicle fusion. Thus, for vesicle compositions that more accurately…

Volume 18, Issue 5, 01 October 2013, Pp 448-458
Gregory J. Hardy | Rahul Nayak | Stefan Zauscher

Trends in structuring edible emulsions with Pickering fat crystals

The pace of development of edible Pickering emulsions has recently soared, as interest in their potential for texture modification, calorie reduction and bioactive compound encapsulation and delivery has risen. In the broadest sense, Pickering emulsions are defined as those stabilized by interfacially-adsorbed solid particles that retard and ideally prevent emulsion coalescence and phase separation. Numerous fat-based species have been explored for their propensity to stabilize edible…

Volume 18, Issue 4, 01 August 2013, Pp 283-291
Dérick Rousseau

Competing mechanisms in polyelectrolyte multilayer formation and swelling: Polycation-polyanion pairing vs. polyelectrolyte-ion pairing

The competition of interactions between charged groups of polyanions and polycations and their interaction with small counterions strongly affect the formation and stability of polyelectrolyte multilayers. This has consequences for the properties of polyelectrolyte multilayers like mechanics, polymer mobility and swelling in water. © 2014 Elsevier Ltd.

Volume 19, Issue 1, 01 January 2014, Pp 25-31
Dmitry Volodkin | Regine Von Klitzing

Characterization of super liquid-repellent surfaces

© 2014 Elsevier Ltd. Characterization of the wetting properties is a prerequisite for a fundamental understanding and the targeted development of superhydrophobic and superamphiphobic layers. To fabricate super liquid-repellent layers, two requirements need to be met: The surfaces have to be of low energy and their nano- and microstructure needs to be designed in a way that leads to the entrapment of air. The challenge is to design and produce suitable nano- and microstructures to control…

Volume 19, Issue 4, 01 January 2014, Pp 343-354
Hans Jürgen Butt | Ilia V. Roisman | Martin Brinkmann | Periklis Papadopoulos | Doris Vollmer | Ciro Semprebon

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Food oral processing as the bridge between food texture, microstructure and sensory perception has gained enormous interest in the last decade. This review provides an overview of the role of the microstructure of soft- and semi-solid foods in food oral processing and sensory perception. Phase separated mixed protein-polysaccharide gels and emulsion-filled gels are described as suitable model foods to investigate food oral processing systematically. Special attention is given to the sensory…

Volume 18, Issue 4, 01 August 2013, Pp 334-348
Markus Stieger | Fred Van de Velde

A manufacturing perspective on graphene dispersions

© 2015 The Authors. Harnessing the exceptional physical properties of graphene often requires its dispersion into aqueous or organic media. Dispersion must be achieved at a concentration and stability appropriate to the final application. However, the strong interaction between graphene sheets means it disperses poorly in all but a few high boiling organic solvents. This review presents an overview of graphene dispersion applications and a discussion of dispersion strategies: in particular the…

Volume 20, Issue 5-6, 01 October 2015, Pp 367-382
David W. Johnson | Ben P. Dobson | Karl S. Coleman

Contact angle of micro- and nanoparticles at fluid interfaces

© 2014 Elsevier Ltd. The contact angle of particles attached to fluid interfaces plays a key role in many scientific and technological aspects of particle-laden layers. In spite of the recognized importance, the laws that govern this property are still poorly understood. The main problem associated with the study of this property is that multiple variables are involved in the wetting process of particles by fluid interfaces. Such variables are associated with the chemical nature of both the…

Volume 19, Issue 4, 01 January 2014, Pp 355-367
Armando Maestro | Eduardo Guzmán | Francisco Ortega | Ramón G. Rubio

Graphene dispersions

Aqueous dispersions of graphene are of interest to afford environmentally safe handing of graphene for coating, composite, and other material applications. The dispersion of graphene in water and some other solvents using surfactants, polymers, and other dispersants is reviewed and results show that nearly completely exfoliated graphene may be obtained at concentrations from 0.001 to 5% by weight in water. The molecular features promoting good dispersion are reviewed. A critical review of…

Volume 19, Issue 2, 01 January 2014, Pp 163-174
John Texter

Surface compaction versus stretching in Pickering emulsions stabilised by microgels

Colloidal gel particles called microgels have shown their ability to adsorb at an oil-water interface and stabilise emulsion named Pickering emulsions. Such particles are soft, deformable, and porous, and they can swell or contract under the action of an external stimulus. These specificities make them emulsifiers of special interest as they offer a large versatility to emulsions and materials elaborated thereof. This modularity is in counterpart at the origin of an abundant and often…

Volume 18, Issue 6, 01 December 2013, Pp 532-541
Véronique Schmitt | Valérie Ravaine

Inorganic nanomaterials as delivery systems for proteins, peptides, DNA, and siRNA

With large current interest in nanomedicine, there has been rapid progress during the last couple of years in the understanding of opportunities offered by advanced materials in diagnostics, drug delivery, functional biomaterials, and biosensors, as well as combinations of these, e.g., theranostics. In the present overview, focus is placed on drug delivery aspects of inorganic nanomaterials, notably as carriers for proteins, peptides, DNA, and siRNA. Throughout, an attempt is made to illustrate…

Volume 18, Issue 5, 01 October 2013, Pp 468-480
Martin Malmsten

Is the depletion force entropic? Molecular crowding beyond steric interactions

© 2014 Elsevier Ltd. Cosolutes excluded from macromolecules create effective attractions between the excluding macromolecules, and promote their self-association. This "depletion force" serves an important stabilizing role in many biological and technological processes. Specifically, many osmolytes and polymeric crowders that are excluded from protein surfaces stabilize the more compact folded state. Yet, these excluded cosolutes operate through several, thermodynamically distinct, mechanisms.…

Volume 20, Issue 1, 01 January 2015, Pp 3-10
Liel Sapir | Daniel Harries

Interfacial rheology of mixed layers of food proteins and surfactants

Mixed protein-surfactant adsorption layers at liquid interfaces are described including the thermodynamic basis, the adsorption kinetics and the shear and dilational interfacial rheology. It is shown that due to the protrusion of hydrophobic protein parts into the oil phase the adsorption layers at the water-hexane interface are stronger anchored as compared to the water-air surface. Based on the different adsorption protocols, a sequential and a simultaneous scheme, the peculiarities of…

Volume 18, Issue 4, 01 August 2013, Pp 302-310
Abhijit Dan | Georgi Gochev | Jürgen Krägel | Eugene V. Aksenenko | Valentin B. Fainerman | Reinhard Miller

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

During the last two decades, important insights into the physico-chemical properties of oil-in-water emulsions under various food-processing conditions have been gained. Much of this research has focused on understanding how the various types of proteins, in particular milk proteins, function as emulsifiers and stabilizers in food emulsions. Recently, attention has been given to understanding the behavior of emulsions during gastrointestinal digestion, using mainly in vitro models. These…

Volume 18, Issue 4, 01 August 2013, Pp 360-370
Harjinder Singh | Aiqian Ye