All-aqueous emulsions offer a versatile platform for carrying out chemical reactions within molecularly crowded biphasic systems, however, the effect of spatial localization and distinct microenvironments on the chemical reaction is not well understood. Here, the authors demonstrate that reactant localization within polyethylene glycol and sodium sulfate-based emulsions significantly influences the Maillard and oxidation reactions between glucose and amino acids.
- Kangni Chen
- Ashkan Madadlou
- Antonio Dario Troise
