Viscoelastic properties of gel-emulsions: their relationship with structure and equilibrium properties

Pons, Ramón; Erra, P.; Solans, Concepcion; Ravey, J. C.; Stébé, M.J.

doi:10.1021/j100149a036

Cited by 60 publications

(56 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2 (the applied stress is 1 Pa, well inside the linear response domain, whatever the frequency used). This is a classical response of concentrated emulsions, already reported by other authors (8,(15)(16)(17). For all these temperatures, the elastic modulus GЈ is frequency independent over the explored frequency range.…”

Section: Frequency Sweep Measurementssupporting

confidence: 80%

Rheological Behavior of Fluorinated Highly Concentrated Reverse Emulsions with Temperature

Langenfeld

Schmitt

Stébé

1999

Journal of Colloid and Interface Science

View full text Add to dashboard Cite

Section: Frequency Sweep Measurementssupporting

confidence: 80%

Rheological Behavior of Fluorinated Highly Concentrated Reverse Emulsions with Temperature

Langenfeld

Schmitt

Stébé

1999

Journal of Colloid and Interface Science

View full text Add to dashboard Cite

“…The parameter b corresponds to the volume fraction at the onset of elasticity. The values of b given in Table 1 are lower than the values reported by Princen (8) and Pons et al (9). Part of the difference can be accounted for by the role of the adsorbed layer thickness.…”

Section: Resultscontrasting

confidence: 55%

“…76 and 0.71 according to Princen. Go is the shear modulus which can be replaced by the elastic modulus of the emulsion (9). The Princen equation is based upon a semiempirical extension of a model system of cylinders arranged in a hexagonal array.…”

Section: Resultsmentioning

confidence: 99%

Investigations of the Interaction Between Suspensions and Emulsions (Suspoemulsions)

Tadros¹,

Cutler²,

Rossi³

1998

Modern Aspects of Colloidal Dispersions

Self Cite

View full text Add to dashboard Cite

The interaction between suspensions and emulsions (suspoemulsions) was investigated using rheological and sediment volume measurements. Practical suspensions and emulsions of agrochemicals were initially used to study the nature of the interaction. In this case, heteroflocculation between the suspension par,ticles and emulsion was observed and this could be significantly reduced using a strongly "anchored" dispersant for the solid particles. Model suspoemulsions of polystyrene latex (which either contained adsorbed block copolymers or contained graf ted poly(ethylene oxide) and hydrocarbon oil emulsions were then investigated using viscoelastic measurement. With suspoemulsions containing adsorbed block copolymers, interaction between the particles and drop lets occurred and this resulted in an increase in the relaxation time of the system. When using latex dispersions with graf ted PEO chains, no specific interaction could be detected, i.e. the latex-latex, emulsion-emulsion and latex-emulsion interactions are of the same type. However, the viscoelastic properties of the suspensions, emulsions and their mixtures revealed interesting behaviour that could be related to the deformability of the emulsion droplets.

show abstract

“…To obtain kinetically stable emulsions, their formulation requires the incorporation of substances known as emulsifiers and stabilizers (García et al 2014). The emulsion stability could be tuned by using different types of continuous phase (Rousseau & Hodge 2005;Rodríguez-Abreu & Lazzari 2008;Rousseau 2013) or dispersed phase (Pons et al 1993). The use of stabilizers in emulsions provokes an increase in the continuous phase viscosity, and therefore improves the long-term physical stability of the emulsion, slowing the movement of the droplets.…”

mentioning

confidence: 99%

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Zapateiro¹,

Quintana²,

Cano³

2018

Czech J. Food Sci.

View full text Add to dashboard Cite

Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73-80.The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions.

show abstract

Viscoelastic properties of gel-emulsions: their relationship with structure and equilibrium properties

Cited by 60 publications

References 4 publications

Rheological Behavior of Fluorinated Highly Concentrated Reverse Emulsions with Temperature

Rheological Behavior of Fluorinated Highly Concentrated Reverse Emulsions with Temperature

Investigations of the Interaction Between Suspensions and Emulsions (Suspoemulsions)

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Contact Info

Product

Resources

About