Rheology interface stabilization

Rheology and Microstructure of Interfaces Stabilized by Mixed Proteins and Surfactants A Computer Simulation Study... 

Rheological measurements were carried out to investigate the rheological properties of emulsions stabilized by different fat-water interfaces and the influence of fat droplets on the formation of the protein networks during a process of gelation. 

The role of various surfactant association structures such as micelles and lyotropic liquid crystals (372), adsorption-desorption kinetics at liquid-gas interfaces (373) and interfacial rheology (373) and capillary pressure (374) on foam lamellae stability has been studied. Microvisual studies in model porous media indicate... 

The rheological properties of a fluid interface may be characterized by four parameters surface shear viscosity and elasticity, and surface dilational viscosity and elasticity. When polymer monolayers are present at such interfaces, viscoelastic behavior has been observed (1,2), but theoretical progress has been slow. The adsorption of amphiphilic polymers at the interface in liquid emulsions stabilizes the particles mainly through osmotic pressure developed upon close approach. This has become known as steric stabilization (3,4.5). In this paper, the dynamic behavior of amphiphilic, hydrophobically modified hydroxyethyl celluloses (HM-HEC), was studied. In previous studies HM-HEC s were found to greatly reduce liquid/liquid interfacial tensions even at very low polymer concentrations, and were extremely effective emulsifiers for organic liquids in water (6). 

T.D. Dimitrova and F. Leal Calderon Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions. Adv. Colloid Interface Sci. 108-109, 49 (2004). 

L. Bressy, P. H braud, V. Schmitt, and J. Bibette Rheology of Emulsions Stabilized by Solid Interfaces. Langmuir 19, 598 (2003). 

Dickinson, E. (2007). Food colloids... Editorial overview. How do interactions of ingredients control structure, stability and rheology Current Opinion in Colloid and Interface Science, 12, 155-157. 

Dickinson, E. (1998). Proteins at interfaces and in emulsions stability, rheology and interactions. Journal of the Chemical Society, Faraday Transactions, 94, 1657-1669. 

Nowadays it is well established that the interactions between different macromolecular ingredients (i.e., protein + protein, polysaccharide + polysaccharide, and protein + polysaccharide) are of great importance in determining the texture and shelf-life of multicomponent food colloids. These interactions affect the structure-forming properties of biopolymers in the bulk and at interfaces thermodynamic activity, self-assembly, sin-face loading, thermodynamic compatibility/incompatibility, phase separation, complexation and rheological behaviour. Therefore, one may infer that a knowledge of the key physico-chemical features of such biopolymer-biopolymer interactions, and their impact on stability properties of food colloids, is essential in order to be able to understand and predict the functional properties of mixed biopolymers in product formulations. 

Lucassen-Reynders, E.H., Benjamins, J. (1999). Dilational rheology of proteins adsorbed at fluid interfaces. In Dickinson, E., Rodriguez Patino, J.M. (Eds). Food Emulsions and Foams Interfaces, Interactions and Stability, Cambridge, UK Royal Society of Chemistry, pp. 195-206. 

The chemical composition, physical structure, and key physical properties or a foam, namely its stability and rheology, are all closely interrelated. Since there is a large interfacial area of contact between liquid and vapor inside a foam, the physical chemistry of liquid—vapor interfaces and their modification by surface-active molecules plays a primary role underlying these interrelationships. 

Based on the underlying physical chemistry of surfactants at interfaces, important features of foam structure, stability, rheology, and their inlerrelalionships can be considered as ultimately originating in ihe molecular composition of the base liquid. 

D. E. Tambe and M. M. Sharma, Hydrodynamics of thin liquid-films bounded by viscoelastic interfaces, J. Colloid Interface Sci. 147, 137-151 (1991) Factors controlling the stability of colloid-stabilized emulsions. 1. An experimental investigation, J. Colloid Interface Sci. 157, 244-253 (1993) Factors controlling the stability of colloid-stabilized emulsions. 2. A model for the rheological properties of colloid-laden interfaces, J. Colloid Interface Sci. 162, 1-10 (1994) Factors controlling the stability of colloid-stabilized emulsions. 3. Measurement of the rheological properties of colloid-laden interfaces, J. Colloid Interface Sci. 171, 456-462 (1995). 

Sherman, P. 1973. Rheology of interfaces and emulsion stability. J. Coll. Interface Sci. 45, 427-429. 

Dickinson, E., Murray, B.S., Stainsby, G. 1988. Coalescence stability of emulsion-sized droplets at a planar oil-water interface and the relationship to protein film surface rheology. J. Chem. Soc., Faraday Trans. I, 84, 871-883. 

Dispersion behaviour in systems with liquid/liquid or liquid/gas interfaces (i.e. droplet or bubbles) has traditionally been described in terms of rheological properties, wetting properties, including contact angle and interfacial tensions, or phase behaviour and stability measurements. Direct force measurements provide a means to fundamentally probe the interactions between deformable interfaces that significantly impact the dispersion (or emulsion) behaviour. 

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