Rheology and phase behavior of aggregating emulsions related to droplet-droplet interactions

Abstract

-The present work deals with the relationship between colloidal interactions and physical properties of emulsions, in particular rheology and gel transition. Experimental data on protein-stabilized oil-in-water emulsions are considered. In this system, the excess of protein in the aqueous phase yields reversible droplet aggregation by the mechanism of depletion. Thus both phase and flow behaviors can be controlled by changing protein concentration, ionic strength and temperature. Calculations of the potential of interaction between droplets are carried out in the framework of colloid science. Particular emphasis is placed on the role that droplet-droplet interaction plays in defining the morphology of the aggregates, hence the microstructure and finally, the bulk physical properties. This understanding offers new perspectives in the study of complex food systems.

Stirring greatly improves transglutaminase-induced gelation of soy protein-stabilized emulsions

“…2A 0 eC 0 ), reflecting the oil droplet packing effect. This is consistent with the fact that the oil droplets in the emulsions at high ø values (e.g., 0.6) are trapped in transient cages formed by their nearest neighbors and diffusion is no longer possible, thus displaying a solid-like behavior (Berli, 2007).…”

A review of the rheological properties of dilute and concentrated food emulsions

“…The rheological properties of emulsions often depend on the aggregation state of the droplets they contain (Berli, ). Droplets may aggregate due to coalescence, partial coalescence, or flocculation (McClements, ).…”

Influence of cassava starch content and sintering temperature on the alumina consolidation technique

“…32 According to this behavior, when the starch grains swell, the ceramic particles around them becomes highly compacted by water drainage from the slurry, forcing the particles to stick together and, as a result, consolidating the suspension into a rigid body. 24 A tridimensional network including the volume occupied by the starch, water and immobilized alumina particles are thus formed 36,37 The time spent in the suspension gelatinization process (consolidation step) should be minimized to avoid particles segregation and, consequently, the lack of homogeneity of the green bodies. For the consolidation of green bodies, the same time and temperature for the gelation of the three colloidal suspensions were used.…”