Formation, properties and fractal structure of particle gels

Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles

“…The conversion of a stable colloidal dispersion into an aggregated particle gel is a commonly encountered transformation in colloid technology and engineering (8). Examples of gel formation arising from particle aggregation are found in industrial processes involving components that are as widely diverse as ceramics (9) and milk proteins (10,11). In all cases the technological objective is to optimize the structural and rheological properties by controlling the extent and rate of change of the interparticle interactions from net repulsive (stable) to net attractive (unstable).…”

Transient gels in colloid–polymer mixtures studied with fluorescence confocal scanning laser microscopy

“…This powerful technique allows a direct visualization of the structure, both in situ and time-resolved [21][22][23][24][25]. Here, it has been used in conjunction with novel silica particles containing a uorescent core [22][23][24][25].…”

Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

“…The factors that could affect delay process of the creaming rate (as predicted by Stokes' Law) and manifest as a sigmoid BS vs time profile are numerous:electrostatically charged droplets in the emulsion [18], [19], high effective density of the disperse phase [20], high apparent viscosities at low shear flow of the dispersing phase [21], [19], concentrated emulsions [22], [23], size and structure of the floccules within the emulsion [24], [25], [19], [26], [27] and polydisperse emulsions [28], [29], [30].…”