Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles

Dickinson, Eric

doi:10.1006/jcis.1999.6662

Cited by 112 publications

(61 citation statements)

References 83 publications

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“…Simulation type. Both Brownian and Stokesian dynamics simulations provide a full description of the particles motion by solving the Langevin equation [27][28][29]. The overdamped form of Langevin Equation for the generic ith particle in a system with N particles, where particle inertia is neglected, is the following:…”

Section: Molecular Dynamics Brownian Dynamics and Stokesian Dynamicsmentioning

confidence: 99%

Fractal-like structures in colloid science

Lazzari

Nicoud

Jaquet

et al. 2016

Advances in Colloid and Interface Science

175

126

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a b s t r a c tThe present work aims at reviewing our current understanding of fractal structures in the frame of colloid aggregation as well as the possibility they offer to produce novel structured materials. In particular, the existing techniques to measure and compute the fractal dimension d f are critically discussed based on the cases of organic/inorganic particles and proteins. Then the aggregation conditions affecting d f are thoroughly analyzed, pointing out the most recent literature findings and the limitations of our current understanding. Finally, the importance of the fractal dimension in applications is discussed along with possible directions for the production of new structured materials.

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Section: Molecular Dynamics Brownian Dynamics and Stokesian Dynamicsmentioning

confidence: 99%

Fractal-like structures in colloid science

Lazzari

Nicoud

Jaquet

et al. 2016

Advances in Colloid and Interface Science

175

126

View full text Add to dashboard Cite

show abstract

“…The resulting structure of the gels is analyzed through fractal models (6,7) which have stimulated understanding of aggregation processes (8).…”

Section: Introductionmentioning

confidence: 99%

Brownian Dynamics Simulation of Aggregation Kinetics of Hard Spheres with Flexible Bonds

Rzepiela

Opheusden

Vliet

2001

Journal of Colloid and Interface Science

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“…Knowledge of these properties is important for a variety of reasons: the shelf life of many food emulsions depends on the rheological characteristics, and also the sensory descriptors of food emulsions are related to their reological properties (spreadability, smoothness, pourability, hardness). The major factors influencing emulsion rheology are disperse phase volume fraction, droplet size and droplet-size distribution, rheology of component phases, and colloidal interactions (Dickinson and Golding, 1997a;Dickinson, 2000).…”

Section: Introductionmentioning

confidence: 99%

Study of olive oil-in-water emulsions with protein emulsifiers

Nikovska

2012

Emir. J. Food Agric

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The rheological properties and oxidative stability of oil-in-water emulsions (O/W) with olive oil stabilized by soy protein isolate (SI) and whey protein isolate (WPI) were investigated. The emulsions were prepared at oil phase volume concentrations ranging from 30 to 70% v/v and emulsifier concentrations ranging from 4 to 8 wt%. The emulsions exhibited Newtonian or pseudoplastic behaviour at lower oil and emulsifier concentrations and plastic behaviour at higher concentrations. In addition, the emulsion stability against creaming over storage period was determined. It was established that the emulsions at lower oil concentration were less stable. The creaming stability correlated well with the viscosity of dispersive systems. The differences in the oxidation processes were evaluated by measuring the formation of primary and secondary oxidation products. It was shown that the emulsions with lower olive oil volume concentration were less stable than the emulsions with higher one. The bulk olive oil was more stable than the O/W emulsions both with SI and WPI.

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Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles

Cited by 112 publications

References 83 publications

Fractal-like structures in colloid science

Fractal-like structures in colloid science

Brownian Dynamics Simulation of Aggregation Kinetics of Hard Spheres with Flexible Bonds

Study of olive oil-in-water emulsions with protein emulsifiers

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