Kinetics of Cream Formation by the Mechanism of Consolidation in Flocculating Emulsions

Coalescence stability of emulsions containing globular milk proteins

“…It was shown in Ref. [111] that an expression, derived originally by Dolan and Edwards [108] for theta-solvents, could be used to describe reasonably well the data obtained with thin emulsion films stabilized by BLG:…”

“…The drop flocculation affects strongly the creaming stability of emulsions, and this relation is analyzed and discussed in Refs. [23][24][25][26]. The Ostwald ripening is usually negligible for protein-stabilized triglyceride-in-water emulsions, which are the main subject of the current reviewtherefore, this mode of emulsion destabilization will not be discussed here.…”

Flocculation of protein-stabilized oil-in-water emulsions

“…In a dilute emulsion, flocculation increases the creaming rate because the flocs move faster than individual droplets; and this effect is amplified by emulsion polydispersity. In a concentrated emulsion, however, flocculation tends to retard creaming through the formation of an extensive network of aggregated droplets [32,33]. Phase separation may then occur only as a result of rearrangements and consolidation of the gel-like structure, with liquid continuous phase being exuded from gaps in the flocculated droplet network by a process of syneresis rather than by conventional droplet creaming.…”

Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions

“…Due to the computational cost of the problem the unknown parameters were found by inspection and not through a deviation minimization technique. The development of a pressure build-up [33] in the suspension of dense non-coalescing particles makes the modeling procedure even more complicated.…”