Emulsification: Mechanistic understanding

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

“…4 The most appealing candidates are undoubtedly colloidal particles which owing to their unsurpassed features, they have attracted a significant surge of interest within physical scientists, both academically and industrially. Emulsion droplets stabilised by colloidal particles (Pickering emulsions) combine the benefits of prolonged stability against coalescence, 5,6 improvement in lipid oxidative stability, 7,8 increased resistance to shear, 9,10 and controlled release across the interface.…”

Application of High Pressure Homogenization to Improve Stability and Decrease Droplet Size in Emulsion-Flavor Systems

“…As showed in (3) for a spherical drop, R1=R2 and: (30,38) This demonstrates that the internal pressure increases with an increase in interfacial tension (y) and a decrease in droplet radius (R) so that in order to break up a drop into smaller ones, the former must be strongly deformed up to the specific surface area reaches the point of disruption and this deformation increases p of the resulting droplets (30,37,38). This can be shown when a spherical drop deforms into a prolate ellipsoid.…”

“…Consequently, the stress needed to deform the drop is higher for a smaller drop. Since the stress is generally transmitted by the surrounding liquid via agitation, higher stresses need more vigorous agitation, hence more energy is needed to create smaller drops (30,38). Surfactants participate in a major role during formation of nanoemulsions: lowering the interfacial tension, p is reduced and therefore the stress required to break up a drop is reduced (30).…”

The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products

“…Emulsifiers that adsorb to the interface fastest will stabilise newly formed droplets more 235 quickly than emulsifiers with slower adsorption rates (Lee et al, 2012). Small molecular 236 weight surfactants are usually more efficient in emulsion stabilisation than biopolymers.…”