Large shear deformation of particle gels studied by Brownian Dynamics simulations

Rzepiela, Anna A.; Opheusden, J.H.J. van; Vliet, T. van

doi:10.1016/s0010-4655(02)00292-8

Cited by 14 publications

(7 citation statements)

References 6 publications

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“…The simulation methodology that is appropriate for a particular problem depends on the length scale involved. For instance, computational fluid dynamics has been used to give insight into hydrodynamic flow conditions on the macroscopic scale within the human digestive system; molecular dynamics has been used to simulate nanoparticle adsorption and self‐assembly at liquid–liquid interfaces; and Brownian dynamics simulations have been employed to explore the effect of colloidal interactions on the formation and shear‐induced breakdown of model colloidal particle gels . These and other modelling approaches should provide a general theoretical framework for understanding the structural breakdown mechanisms of specific systems such as particle‐stabilised emulsions, mixed biopolymer gels and emulsion gels, as studied under laboratory conditions by the combined techniques of large‐deformation rheology and confocal microscopy.…”

Section: Discussionmentioning

confidence: 99%

Stabilising emulsion‐based colloidal structures with mixed food ingredients

2012

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The physical scientist views food as a complex form of soft matter. The complexity has its origin in the numerous ingredients that are typically mixed together and the subtle variations in microstructure and texture induced by thermal and mechanical processing. The colloid science approach to food product formulation is based on the assumption that the major product attributes such as appearance, rheology and physical stability are determined by the spatial distribution and interactions of a small number of generic structural entities (biopolymers, particles, droplets, bubbles, crystals) organised in various kinds of structural arrangements (layers, complexes, aggregates, networks). This review describes some recent advances in this field with reference to three discrete classes of dispersed systems: particle-stabilised emulsions, emulsion gels and aerated emulsions. Particular attention is directed towards explaining the crucial role of the macromolecular ingredients (proteins and polysaccharides) in controlling the formation and stabilisation of the colloidal structures. The ultimate objective of this research is to provide the basic physicochemical insight required for the reliable manufacture of novel structured foods with an appealing taste and texture, whilst incorporating a more healthy set of ingredients than those found in many existing traditional products.

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Section: Discussionmentioning

confidence: 99%

Stabilising emulsion‐based colloidal structures with mixed food ingredients

2012

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“…Some off-lattice simulations use Brownian dynamics (BD) instead of Monte Carlo [14][15][16][17][18] in which realistic diffusive dynamics are included via a Langevin type equation. Studies of hard-potential models have been instrumental in understanding the kinetics of aggregation, fractal properties and cluster structures.…”

Section: Introductionmentioning

confidence: 99%

Computer simulations of colloidal gels: how hindered particle rotation affects structure and rheology

et al. 2020

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The effects of particle roughness and short-ranged non-central forces on colloidal gels are studied using computer simulations in which particles experience a sinusoidal variation in energy as they rotate. The number of minima n and energy scale K are the key parameters; for large K and n, particle rotation is strongly hindered, but for small K and n particle rotation is nearly free.A series of systems are simulated and characterized using fractal dimensions, structure factors, coordination number distributions, bond-angle distributions and linear rheology. When particles rotate easily, clusters restructure to favor dense packings. This leads to longer gelation times and gels with strand-like morphology. The elastic moduli of such gels scale as G ∝ ω 0.5 at high shear frequencies ω. In contrast, hindered particle rotation inhibits restructuring and leads to rapid gelation and diffuse morphology. Such gels are stiffer, with G ∝ ω 0.35 . The viscous moduli G in the low-barrier and high-barrier regimes scale according to exponents 0.53 and 0.5, respectively.The crossover frequency between elastic and viscous behaviors generally increases with the barrier to rotation. These findings agree qualitatively with some recent experiments on heterogeneouslysurface particles and with studies of DLCA-type gels and gels of smooth spheres. arXiv:1909.01491v1 [cond-mat.soft] 3 Sep 2019Key simulation parameters are summarized in Table I. Because the particles are monodisperse, they all have the same mass m. All quantities are reported in reduced units, with temperature scaled by , distance scaled by the particle diameter σ. The reduced unit for

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“…In addition to providing information on the small deformation elastic properties, computer simulations can give insight into the effect of colloidal interactions and microstructure on large deformation rheology and fracture properties of emulsion gels modeled as particle networks (Whittle and Dickinson, 1998;Rzepiela et al, 2004).…”

Section: Emulsion Gelsmentioning

confidence: 99%

Understanding Food Structures

Dickinson

2014

Food Structures, Digestion and Health

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Large shear deformation of particle gels studied by Brownian Dynamics simulations

Cited by 14 publications

References 6 publications

Stabilising emulsion‐based colloidal structures with mixed food ingredients

Stabilising emulsion‐based colloidal structures with mixed food ingredients

Computer simulations of colloidal gels: how hindered particle rotation affects structure and rheology

Understanding Food Structures

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