Model Emulsions Research Articles

A straight-forward fabrication of yuba films with controllable mechanical properties by oil-in-water emulsion model system rather than soymilk

The traditional process of producing yuba films from soybeans strictly limits the development of its industrial production due to the numerous processes and intricate procedures involved. In this study, a straight-forward and effective strategy was proposed to substitute soymilk with an emulsion made from soybean protein isolate and soybean oil for the formation of yuba films. It was found that the mechanical properties of yuba films formed through this method were controlled by the concentrations of proteins and oils. As the protein concentrations increased, a higher ratio of adsorbed proteins adhered to the surface of oil droplets, which in turn facilitated the recombination of proteins and the formation of larger aggregates during heat incubation. The rheological properties and interfacial adsorption behavior suggested that larger protein aggregates exhibited a greater diffusion rate and were more prone to unfolding and re-crosslinking at the interface through heat induction, resulting in the formation of stronger protein networks. Confocal laser scanning microscope images revealed a notable increase in the density of oil distribution within the yuba films as the oil concentrations in the pre-emulsion rose. Combined with the dense protein network formed at high protein concentrations, the elongation of yuba films was significantly increased.

Aerodynamic breakup of emulsion droplets in airflow

AbstractAerodynamic breakup refers to the process where large droplets are fragmented into small droplets by the aerodynamic force in airflow, which plays a vital role in fluid atomization and spray applications. Previous research has primarily concentrated on the aerodynamic breakup of single‐component droplets, but investigations into the breakup of emulsion droplets are limited. This study experimentally investigated the aerodynamic breakup of water‐in‐oil emulsions in airflow, utilizing high‐speed photography to observe the breakup process and digital in‐line holography to measure fragment sizes. Comparative analyses between emulsion droplets and single‐component droplets are conducted to examine the breakup morphology, breakup regime, deformation characteristics, and fragment size distributions. The emulsion droplets exhibit higher apparent viscosity and shorter stretching lengths of the bag film and peripheral rim due to the presence of a dispersed phase. The breakup regime transitions of emulsions are modeled by integrating the viscosity model of emulsions and the transition model of the pure fluid. The fragment sizes of emulsion droplets are larger due to the shorter lengths of the bag film and peripheral rim.

Utilization of beef lung powder in model chicken emulsion formulation

AbstractThe present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production.

Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions

This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check whether proteins combined in different proportions have better emulsifying properties than isolated proteins. During this study, each protein concentrate was characterized by different evaluated parameters: emulsifying activity, emulsion stability, accelerated stability test, thermal coagulation time, stability to coalescence, and others. After statistical analysis mixture optimization, it was found that the best formulation for stabilizing O/W emulsion under the tested conditions (2% total protein; 3% sunflower oil) was the protein blend containing 21.21% pea, 32.78% lentil, and 46.01% fava bean. This blend exhibited better emulsification properties compared to the individual proteins.

Analyzing Emulsion Dynamics via Direct Visualization and Statistical Methodologies.

Analytical centrifugation is a powerful technique that leverages the principles of centrifugal force and optical detection to characterize emulsion droplets in a label-free and high-throughput manner. Other advantages include minimal sample preparation effort and compatibility with a wide range of emulsion formulations. However, the resulting data can be rather complex and, thus, difficult to fully understand and interpret. To tackle this, we developed two analytical methodologies that enable an easy and intuitive understanding of the data as well as an objective, quantitative analysis and validated them using six model emulsions employing different surfactants. Through their application, insights with unprecedented clarity into dynamic emulsion behavior, stability mechanisms, and emulsion-based processes can be gained, facilitating advancements in fields such as food science, pharmaceuticals, and materials engineering.

Rheological properties of model emulsions containing oleosomes

AbstractIn the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G′) and viscous (G″) moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G′ > G″ relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.

New Modeling Approaches for Ethylene Oxychlorination in Fluidized Bed Reactors: Industrial and Low Flow Rate Conditions

A simple model (Continuous Stirred-Tank Reactor) has been developed to predict the behavior of industrial ethylene oxychlorination fluidized beds operating in a turbulent regime. The approach showed good agreement both with results from industrial reactors and with those corresponding to the (Simple two phases-Plug bubble-Mixed flow emulsion approach) validated in the literature. For low flow rates, the use of the (Simple two phases - Plug bubble - Plug emulsion model) adapted to these conditions enabled us to highlight the location and extent of undesirable thermal hot spots for the process, and to propose actions to control them by acting on the temperature and/or on the feed gas flows. By comparing this model with the plug approach, the significant slowdown in ethylene conversion caused by resistance to mass transfer when feed flow rates are low is highlighted. Copyright © 2024 by Authors, Published by BCREC Publishing Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Study of the stability of model emulsions mimicking petroleum with different types of non-ionic surfactants

This study conducted experiments to mimic petroleum emulsions for application in laboratory flow circuits. The science of emulsion formulation is still quite restricted when it comes to parameters that stabilize emulsions. The challenge is even greater when formulating emulsions of low dynamic viscosity. In this work, model emulsions were prepared with different oil phases, with 0.1 and 1.0 % v/v of the surfactants Span 60, Span 80, Triton X-100, and Triton X-114, with 10 and 30 % v/v of aqueous phase. The kinetic stability of the emulsions evaluated in terms of aqueous phase separation, droplet size distribution, dynamic viscosity, and interfacial tension. The homogenization process assessed to identify the emulsification regime of the emulsions, inertial or viscous, through the calculation of the smallest vortices formed. A study of the maximum superficial flow velocity conducted to provide users with a better understanding of the emulsions produced here. The results indicate that seven emulsions can used in laboratory flow circuits. Span 80 provided better stabilization of the emulsions for over 72 hours with droplet sizes in the range of 0.2–100.0 µm. As a novelty in this work, increasing the concentration of surfactant Span 80 causes a decrease in average velocity in flow, a reduction in droplet size, and a regime of turbulent viscous emulsification in axial flow.

Revisiting the governing equations of a magnetic suspension of polar particles: From microhydrodynamics analysis to rheological response

In this review, we describe a formulation for the stress tensor of a monodisperse magnetic suspension of polarized neutrally buoyant spheroidal particles suspended in a non-magnetic liquid. A magnetic suspension affords a rare example of a material for which the stress tensor is non-symmetric. The present formulation is based on a microhydrodynamics description of a spherical particle suspended in a Newtonian fluid subjected to magnetic forces and torques. The magnetic suspension is considered statistically homogeneous and treated as being a homogeneous equivalent fluid. Under this condition, a volume average over all particles in the carrier fluid is used in order to obtain the magnetization equation evolution and the constitutive equation for the stress tensor of the magnetic suspension, in particular the magnetic stress contribution. The average effects on the homogeneous continuum fluid due to particle pressure, particle dipole, and the applied magnetic field on each particle are computed by our constitutive equation. In this approach, the particles are not considered force or torque free since their permanent magnetization allows them to experience the effects of an applied magnetic field. The calculated stress tension can be used for modeling common flows of symmetric or non-symmetric magnetic fluids flowing in arbitrary geometries and in rheological applications for determination of important properties such as the rotational viscosity of non-symmetric magnetic fluids. The final expression of the constitutive equation for the stress tensor based on a particle scale approach presents some difference as compared with current constitutive models proposed in the current literature. Our constitutive equation considers the effect of a magnetic particle pressure, the average particle stresslet contribution in terms of an effective viscosity, the average particle rotlet in terms of a rotational viscosity, and a configurational tensor associated with dipole–dipole interactions. In addition, we discuss the situation in which the dipole moment of the particle is not frozen on it which leads to the necessity of an internal balance of angular momentum in a fluid element to close the governing equations of the model. An extension of the model for emulsions of polar deformable droplets is also proposed.

Demulsification of steam-assisted gravity drainage (SAGD) emulsions under high temperature and high pressure: Effects of emulsion breaker and reverse emulsion breaker dosages

Effective treatment of complex emulsions formed during steam-assisted gravity drainage (SAGD) production is crucial for oil/water separation and subsequent processing. However, it remains challenging due to the complexity of SAGD emulsions, and there are only very limited studies on demulsification under simulated SAGD conditions. This study systematically characterized the comprehensive properties of a fresh field SAGD emulsion with about 84.6 % water and 15.4 % bitumen, and then achieved effective demulsification under a simulated SAGD condition at 135 °C and 60 psi via adding a poly(ethylene oxide)-poly(propylene oxide) (PEO-PPO) copolymer (as a model emulsion breaker or EB) combined with a branched polyethylenimine (PEI, as a model reverse emulsion breaker or REB) in a bench-scale bottle test setup. The effects of EB and REB dosages on the demulsification of the SAGD emulsion were evaluated based on the properties of the separated phases. Dynamic interfacial tension, zeta potential, and coalescence time were measured to reveal the demulsification mechanisms of EB and REB. The highly interface-active EB facilitated oil dehydration by displacing the natural interface-active species at the interfaces, disrupting the rigid interfacial films and promoting water droplet coalescence, while the cationic REB aided water de-oiling by neutralizing oil droplet surface charges, disrupting the rigid interfacial films and promoting the approach and coalescence of oil droplets in aqueous media. This work has improved the understanding of SAGD emulsion characteristics, the effects of EB and REB dosages on the demulsification performance, and the underlying demulsification mechanisms in SAGD operations. The results provide useful insights for developing effective and cost-efficient chemical approaches to address challenging emulsion issues in oil production.

Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage

The object of the study is the content of antioxidants and the induction period of accelerated oxidation under simulated conditions of the lipid component of the emulsion system. The way to solve the problem of developing compositions of oxidation-stable emulsion systems based on nutritionally valuable oils, in particular hemp oil, by adding natural physiologically active antioxidants is considered. The research is relevant in the context of finding effective storage methods and extending the shelf life of products using hemp oil. The feature of the work lies in determining the influence of the composition of emulsion systems based on hemp oil on chemical oxidation during storage. The content of stabilizers in the hemp oil emulsion system (lecithin – 0.8...1.0 %; xanthan gum – 0.0...0.1 %) is proposed, which is effective in the inhibition of oxidative spoilage. The content range of β-carotene (0.012 %) in model emulsion systems is outlined, the addition of which increases the induction period of accelerated lipid oxidation by 1.58...2.08 times. The peroxide value of the lipid component of the emulsion system during storage at different temperature conditions (0...15 °C) and during different storage periods (15...60 days) was studied. The results of the study confirm the significant influence of the composition of emulsion systems on the chemical oxidation of the lipid component, which is important for ensuring the quality and stability of food, pharmaceutical and cosmetic products. An applied aspect of the obtained scientific result is the possibility of modeling the composition of emulsion systems based on valuable hemp oil depending on the ratio of polyfunctional antioxidants of the oil component

Effect of pH on the emulsifying performance of protein-polysaccharide complexes.

Protein-polysaccharide complexes have been successfully used for emulsion stabilization. However, it is unclear how the complex's surface charge influences aggregation stability and coalescence stability of emulsions, and whether a low charged interfacial film can still maintain the coalescence stability of oil droplets. In the present study, the effects of pH (around the pI of protein) on the aggregation and coalescence stability of emulsions were investigated. Whey protein isolate (WPI) and peach gum polysaccharides (PGP) complexes (WPI-PGP complexes) were synthesized at pH 3, 4 and 5. Their sizes were 598, 274 and 183 nm, respectively, and their ζ-potentials were +2.9, -8.6 and -22.8 mV, respectively. Interface rheological experiments showed that WPI-PGP complex at pH 3 had the lowest interfacial tension, and formed the softest film compared to the complexes at pH 4 and 5. Microfluidic experiments showed that all WPI-PGP complexes were able to stabilize droplets against coalescence within short timescales (milliseconds). At pH 3, no coalescence was observed even under conditions where the continuous phase flow influenced the shape of oil droplets (from spheres to ellipsoids). At pH 4 and 5, the model emulsions were stable over 16 days of storage, extensive aggregation and creaming occurred at pH 3 after 8 days. Importantly, no coalescence took place. The present study confirmed that the aggregation stability of the emulsions was mainly determined by the surface charge of the complex, whereas the coalescence stability of emulsions is expectedly determined by steric repulsion, providing new insights into how to prepare stable food emulsions. © 2024 Society of Chemical Industry.

Development of an emulsion composition with fennel and caraway essential oils for use in the combined therapy of ulcerative colitis

The aim of the study is to develop the composition of an emulsion containing essential oils of Fennel and Caraway seeds for use in the symptomatic complex therapy of ulcerative colitis with the aim of eliminating functional intestinal disorders. Materials and methods. The objects of the study were samples of emulsions containing active pharmaceutical ingredients (essential oils of Fennel and Caraway), purified water, oils (refined sunflower oil, refined olive oil, refined sesame oil), emulsifiers (polyethylene glycol 40 hydrogenated castor oil, polysorbate 80, polyethylene glycol 100 stearate, acacia gum, guar gum, xanthan gum, soya lecithin), viscosity regulator - apple pectin and flavouring agents (food additives with cherry and tarragon flavour). Organoleptic properties, stability, rheological parameters, pH, particle size determination by microscopy, and a taste test were carried out with model emulsion samples. Research to establish the optimal technological parameters was carried out in parallel. Results. The main parameters of the technological process have been established, which allow to obtain an emulsion with evenly distributed particles: 15 minutes at maximum speed. The concentration of emulsifiers at which the emulsions are stable was selected. It was found that the samples containing polyethylene glycol 100 stearate, gums, and soy lecithin have satisfactory organoleptic properties. The sample with soy lecithin emulsifier differs from the others in its ability to form microemulsions, but it has low viscosity. To improve the rheological properties, apple pectin was added to the emulsion. The taste test showed that among vegetable oils, refined sesame oil has a more neutral taste, and the flavouring additive "Tarkhun" balances the taste better. The release of active pharmaceutical ingredients (APIs) from the emulsion base was confirmed by thin-layer chromatography. Conclusions. A microemulsion with essential oils based on refined sesame oil, soy lecithin, with the addition of viscosity and flavour correctors was developed. The obtained emulsion has satisfactory organoleptic properties and conforms to the requirements for emulsion quality indicators

New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. The fats used in the modifications were mutton tallow and hemp oil. It was found that emulsions based on esterified fats, regardless of the type of modified fat, showed a higher shelf life and had high homogeneity. On the other hand, emulsions based on mixed fats already showed destabilization characteristics in the first days. Their structure was heterogeneous. Microscopic evaluation clearly showed large droplets of the dispersed phase, indicating a tendency to delaminate. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated.

Oil emulsion stability in electrolyzed water solutions

Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

Justification of the composition of the base of the emulsion ointment for the fungal diseases skin treatment

The relevance and socio-economic significance of the problem is determined by the prevalence of fungal diseases, which are affected by every fifth inhabitant of the planet (according to the World Health Organization). Among fungal diseases, dermatomycoses, which are complicated by infection and keratization of the skin, are of particular importance.
 In the treatment of dermatomycoses, a significant place belongs to external therapy (soft and liquid medicinal products). Dermatological medicinal products in Ukraine are mainly represented by drugs of foreign production – 58.2%.The range of multicomponent drugs affecting all links of the pathological process is 21%. Therefore, the development of a scientifically based composition and technology of a multicomponent soft medicine for the treatment of dermatomycoses is an urgent problem of our time.
 The goal of our research was to develop the optimal composition of the emulsion ointment base for the treatment of fungal skin diseases.
 The objects of the study were combinations in different ratios of surface-active substances, hydrophilic non-aqueous substances and emulsifiers. The osmotic properties of the experimental bases were studied using dialysis through a semipermeable membrane. The study of the rheological properties of the samples was carried out on a rotary viscometer Reotest-2 (USA) with a water circulation heater. Determination of colloidal stability (for emulsion systems) was carried out according to DSTU 4765:2007 «Cosmetic creams. General technical conditions». Determination of thermal stability was carried out according to DSTU 4765:2007 «Cosmetic creams. General technical conditions».
 Based on the conducted experimental studies, the composition of the base of the emulsion ointment was substantiated. Rheological studies have established the optimal concentration of surface-active substances in emulsions. The study of the osmotic activity of model emulsions made it possible to establish the optimal ratio of hydrophilic-non-aqueous solvents in the composition of model samples.
 On the basis of the conducted structural-mechanical and pharmacological studies, the composition of the emulsion base of the o/w type emulsion ointment was substantiated for treatment of fungal skin lesions: petroleum jelly (20.0 g), emulsifier No. 1 (5.0 g), PEO-400 (5.0 g), glycerin (5.0 g), Na-KMC (1.0 g), purified water up to 100.0 g.

The use of model samples in the process of selection of sensory panel to assess cosmetic products

AbstractThe article discusses an innovative approach to the formation of a sensory panel formed for the purpose of evaluating cosmetic products. Model samples of cosmetic emulsions are proposed, which should help in the initial selection and training of sensory panelists, in order to improve the precision of evaluations. Simple and easily reproducible emulsions (comprising rapeseed oil, sunflower lecithin, water, and xanthan gum) were formulated to represent a specific level of variability associated with a particular property, such as thickness. To confirm that the ability to rank the produced emulsions can be considered a criterion for selecting individuals for the sensory panel—resulting in greater consistency of results—tests involving moisturizing creams were conducted. The study's findings demonstrate that the novel approach to candidate selection, through the assessment of model emulsion consistency, is both effective and justified. This method has the potential to enhance recruitment efficiency by identifying individuals with a high ability to evaluate cosmetic emulsions.Practical ApplicationsThose who benefit from the work include professionals and researchers dedicated to enhancing sensory panel selection processes. The main goal was to optimize the sensory panel selection and training process. Reference samples help determine whether potential members have the right skills and potential for sensory evaluation. Selecting individuals with a greater aptitude for assessments based on the sense of touch can be particularly valuable for companies operating in industries where the sensory quality of products is important.

PHYSICOCHEMICAL ASPECTS OF INDUSTRIAL PLANT-BASED BEVERAGES

The variety of vegetables available for plant-based beverage production is associated with a lack of specific regulatory aspects and difficult standardization. The aim of this study was to characterize the physicochemical properties of plant-based beverages (five different sources, three different market brands for each vegetable). The parameters studied were pH, moisture content, acidity, soluble ionic calcium at initial pH and pH 4.3, soluble solids, heat coagulation time (HCT), density, conductivity, surface zeta potential, morphology, polydispersity index, particle size. When comparing the mean values of the results found in the present work with model emulsions and/or plant based beverages produced on a laboratory scale, it can be found that the mean values for pH, moisture, soluble solids, calcium, surface zeta potential, particle size, and polydispersity index were similar to the reported values in the literature, however, acidity, HCT, density, and conductivity were lower than those reported in the literature. The coconut plantbased beverage exhibited the most significant statistical difference as compared to other plant-based beverages, especially in terms of pH, conductivity, particle size, and polydispersity index. This study is a promising aid to regulatory agencies and industries for standardization of nutritional value, production, stability, storage and chemical attributes of these beverages.

Possible application of green algae as emulsifiers in foods and nutritional supplements

The high protein content (43.4 %) and the ability of dietary fiber in Spirulina (Arthrospira platensis) to retain water or vegetable oil make the alga suitable for use as an emulsifier in colloidal or emulsion systems. This study aimed to investigate the influence of Spirulina (Arthrospira platensis) (4%, 8%, 12%) as emulsifier on the physical and thermodynamic stability of model emulsions by determining parameters such as Gibbs energy, enthalpy, and entropy. Thermodynamic stability was estimated spectrophotometrically, and physical stability was determined by the Kozin method. It was shown that increasing the Spirulina concentration leads to a decrease in Gibbs free energy and an increase in the physical stability of all emulsions (20%, 40%, 60% oil phases) that are finely dispersed and microscopically determined. The highest percentage of retained emulsion (100 %) was at 12 % Spirulina with an oil phase content of 40 % or 60 %. From a rheological point of view, emulsions with Spirulina at 20 % oil phase showed plastic body behavior, and those with 40 % and 60 % oil phase showed pseudo-plastic behavior.

Emulsions in microfluidic channels with asymmetric boundary conditions and directional surface roughness: stress and rheology.

The flow of emulsions in confined microfluidic channels is affected by surface roughness. Directional roughness effects have recently been reported in channels with asymmetric boundary conditions featuring a flat wall, and a wall textured with directional roughness, the latter promoting a change in the velocity profiles when the flow direction of emulsions is inverted [D. Filippi et al., Adv. Mater. Technol., 2023, 8, 2201748]. An operative protocol is needed to reconstruct the stress profile inside the channel from velocity data to shed light on the trigger of the directional response. To this aim, we performed lattice Boltzmann numerical simulations of the flow of model emulsions with a minimalist model of directional roughness in two dimensions: a confined microfluidic channel with one flat wall and the other patterned by right-angle triangular-shaped posts. Simulations are essential to develop a protocol based on mechanical arguments to reconstruct stress profiles. Hence, one can analyze data to relate directional effects in velocity profiles to different rheological responses close to the rough walls associated with opposite flow directions. We finally show the universality of this protocol by applying it to other realizations of directional roughness by considering experimental data on emulsions in a microfluidic channel featuring a flat wall and a wall textured by herringbone-shaped roughness.