2001
DOI: 10.1021/la000304z
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Effect of Surface Elasticity on Ostwald Ripening in Emulsions

Abstract: The coarsening of droplets in an emulsion with a size distribution that initially is given by the Lifshitz−Slyozov−Wagner (LSW) distribution is studied by means of numerical calculations taking into account elastic interfacial behavior. Droplets smaller than the critical radius will shrink while droplets larger than the critical radius will grow. For a zero interfacial elasticity the stationary LSW distribution is obtained and its coarsening rate matches theoretical values. The critical droplet radius, number-… Show more

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Cited by 69 publications
(66 citation statements)
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“…9,10 This requirement rules out many small surfactant molecules, as well as some widely used proteins such as caseins in food systems which also act like low molecular weight surfactants.…”
Section: Introductionmentioning
confidence: 99%
“…9,10 This requirement rules out many small surfactant molecules, as well as some widely used proteins such as caseins in food systems which also act like low molecular weight surfactants.…”
Section: Introductionmentioning
confidence: 99%
“…However, it appears that this stabilization mechanism has never been directly observed in practice. Recently, Kloek et al (12,13) have presented an updated review of these ideas as well as a theoretical framework for understanding the limits of viscoelasticity where this mechanism is important. Their work includes the effects of the interfacial mechanics on the ripening kinetics and also the effects of the rheology of the continuous matrix surrounding the bubbles.…”
Section: Introductionmentioning
confidence: 99%
“…Meinders et al (13) partially got round this problem by using a mean field theory to account for the concentration of gas surrounding a given bubble due to all the other bubbles in the system. However, this is not completely satisfactory, because the interbubble distances for a particular state of bubble packing in a foam must have a significant effect on the rate of gas exchange between bubbles.…”
Section: Introductionmentioning
confidence: 99%
“…However, the ripening does not stop because the monolayers can collapse and the elasticity then drops to zero. [48,49] The process is slower than for surfactants, because of the existence of thick films between bubbles. [44] Ostwald ripening is seemingly absent in particle foams.…”
Section: Evaporation and Ostwald Ripeningmentioning
confidence: 99%