Control of coffee-ring formation by vertical thermal gradients in confined droplets
Abstract
Abstract The coffee ring effect is a common manifestation of evaporative self-organization. Conventional strategies to control this effect, such as particle modification or surfactant addition, can be effective but often compromise the intrinsic physicochemical properties of substrates, solvents, or particles, thereby limiting their applicability. This study demonstrates a versatile route for modulating coffee-ring deposition, providing a complementary strategy for controlling evaporative self-organization in functional coatings and droplet-based material processing.
Fields of Study & Subjects
Nanomaterials and Printing Technologies
Gas Sensing Nanomaterials and Sensors
Surface Modification and Superhydrophobicity
Publication details
- Journal / source
- Chemistry Letters
- Publisher
- Oxford University Press (OUP)
- Volume
- 55
- Issue
- 2
- Publication date
- 20 January 2026
- Language
- EN