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

Dickinson, Eric

doi:10.1016/j.jcis.2014.09.080

Cited by 84 publications

(33 citation statements)

References 100 publications

(127 reference statements)

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“…xanthan gum) can have an inhibiting effect on gravity-induced creaming and phase separation through the generation of a gellike viscoelastic network of depletion flocculated droplets (Moschakis, Murray, & Dickinson, 2005, 2006. Furthermore, in emulsions or foams containing substantial concentrations of nonadsorbing nanoparticles, the ordering of the particle layers in thin films between droplets or bubbles can produce a kinetic structural barrier providing enhanced stability with respect to coagulation or coalescence (Dickinson, 2015a;Wasan, Nikolov, & Aimetti, 2004).…”

Section: Mechanisms Of Stabilization and Destabilization: Particles Vmentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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Section: Mechanisms Of Stabilization and Destabilization: Particles Vmentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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“…The propensity for particles to prefer the one phase over 328 another has been noted before: for silica particles and the same starch in a previous paper (Murray & 329 Phisarnchananan, 2014) but also for different particles in completely different bulk phases (Hanazawa 330 & Murray, 2014;Firoozmand et al, 2009). As yet there is no satisfactory explanation for this effect, 331 although the recent review by Dickinson (2015a) indicates the various types of aggregation processes 332 both in the bulk and at the interface that may be involved. 333…”

Section: Microscopic Observations Of the Effect Of Particles Of On Wamentioning

confidence: 77%

Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

Murray

Phisarnchananan

2016

Food Hydrocolloids

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11Food-grade whey protein isolate (WPI) microgel particles were investigated as a particle stabilizer of 12 water-in-water (W/W) emulsions. The microgel particles were produced via the novel method of forcing 13 coarse particles of a pre-formed thermally processed WPI protein gel through a jet homogenizer. The 14 Z-average particle size was 149 ± 89 nm but the particles showed a strong tendency for aggregation 15 when the pH was lowered from pH 7 to 4, when zeta potential also switched from -17 to + 12 mV. The 16 viscoelasticity of suspensions of the particles, measured between 1 and 15 vol.% (0.02 and 3 wt.%) 17 increased with concentration and was also higher at pH 4 than pH 7. However, all the suspensions 18 were only weakly shear thinning, suggesting that they did not form very strong networks. The particles 19were added (at 1 -15 vol.%) to a model W/W system consisting of waxy corn starch (S) + locust bean 20 gum (LBG) that normally shows phase separation when the components are mixed at 90 °C then 21 cooled to room temperature (22 to 25 °C). At 10 to 15 vol.% particles and pH 4, visual observation 22showed striking inhibition of phase separation, for a period of up to 1 year. Confocal laser scanning 23 microscopy suggested that under these conditions extensive aggregation of the microparticles occurred 24 within the starch phase but also possibly at the W/W interface between the starch-rich and gum-rich 25 regions, supporting a Pickering-type mechanism as responsible for the enhanced stabilization of the 26 W/W emulsion by the microgel particles. 27 28

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“…The structuring of internal phases using structuring agent [17][18][19] to form three dimensional networks in emulsions has received intensive attention. According to many studies, the network structures are benecial to achieve better emulsion stability due to enhanced interactions between internal droplets.…”

Section: 12mentioning

confidence: 99%

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

Huang

Sun

et al. 2018

RSC Adv.

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This study presents an alternative method to enhance the emulsion stability of oil based drilling fluids (OBMs). Modified dimer acid (MDA) was synthesized with a molecular structure having two hydrophilic heads and two hydrophobic tails. Theoretically, the adsorption of MDA on an oil-water interface makes it possible to increase hydrogen bonding between water droplets and form three dimensional networks which benefit emulsion stability. The influence of MDA on the stability of base emulsions was studied by visual observation. Then the stabilization mechanism of MDA was analyzed from the micro and macro points of view by morphology study using a cryo-scanning electron microscope (cryo-SEM) and rheological measurements including viscosity vs. shear rates, zero-shear viscosity (h 0 ), and creep and recovery tests. Experimental results showed that a substantial improvement in emulsion stability was visually observed when the MDA concentration was 2 g L À1. From cryo-SEM observation, a honeycomb structure was observed in the emulsion containing 2 g L À1 MDA, which can provide a physical barrier to restrain the movement of water droplets. In comparison with the rheological behaviors of the emulsion without MDA, a remarkably larger zero-shear viscosity, a solid-like behavior and a greater elasticity were observed when 2 g L À1 MDA was present. Finally, the application in OBMs shows that MDA can largely enhance electrical stability (ES) and reduce the filtration volume. The method proposed in the paper could be used to enhance the stability of w/o emulsions in a variety of fields.

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

Cited by 84 publications

References 100 publications

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

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