Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions

Heteroaggregation of ceramic colloids in suspensions

“…The heteroaggregation of colloids with moderate or small size mismatch has been extensively studied, with many efforts aiming at elucidating formation pathways and properties of colloidal crystals [2,3,[6][7][8]29,[51][52][53][54][55][56][57][58][59]. In the following we focus on the studies concerning ceramic colloids [16,17,23,24,26,28,31].…”

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

“…Statistical thermodynamics has recently been used to model aggregate formation when two types of equal‐sized particles (A and B) are mixed together . This theory relates the number of particles per aggregate to the total particle concentration, the ratio of the two particle types, and the strength of the attractive forces between the different particle types.…”

“…It is assumed that the interactions between similar particle types (i.e.,A‐A or B‐B) are repulsive (hard shell model), while the interactions between different particle types (i.e., A‐B) are attractive (“sticky” hard shell model). This theory relates the average aggregate size ( S ) to the strength of the attraction between the unlike particles and the ratio of unlike particles . A major limitation of statistical thermodynamic approaches is that they do not take into account nonequilibrium effects, which are known to be important in heteroaggregation.…”

Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability

“…While limitations of space require that the discussion here be restricted to the role of non-adsorbed particles, one should be aware that there exist many other situations for which the application of statistical modelling and/or computer simulation is a valuable tool for describing the properties of food colloid systems. Examples include the study of structure and rheology of aggregated particle gels [20][21][22][23][24], the reversible heteroflocculation of mixed emulsions [25], adsorbed layer structure and interactions of biopolymercoated surfaces [26][27][28], surface rheology of globular protein layers [29,30], and the competitive displacement of proteins from interfaces by surfactants [12,31].…”