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Because polyelectrolytes may be biocompatible, it follows that they can be used to stabilize emulsion in foods. Several studies have focused on using polyelectrolytes to induce mixing of proteins and polysaccharides in oil-in-water emulsions. DSS has been successfully used to stabilize these types of emulsions. [25]
The following derivations apply only to ideal solid surfaces; they are only valid for the state in which the interfaces are not moving and the phase boundary line exists in equilibrium. Figure 2: Wetting of different fluids: A shows a fluid with very little wetting, while C shows a fluid with more wetting.
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy.The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be.
Since the visible spectrum of light is composed of wavelengths between 390 and 750 nanometers (nm), if the droplet sizes in the emulsion are below about 100 nm, the light can penetrate through the emulsion without being scattered. [9] Due to their similarity in appearance, translucent nanoemulsions and microemulsions are frequently confused.
In two-phase flows in which the properties of the two phases are vastly different, errors in the computation of the surface tension force at the interface cause Front-Capturing methods such as Volume of Fluid (VOF) and Level-Set method (LS) to develop interfacial spurious currents. To better solve such flows, special treatment is required to ...
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When light is sent through the sample, it is back scattered by the particles. The backscattering intensity is directly proportional to the size and volume fraction of the dispersed phase. Therefore, local changes in concentration ( sedimentation ) and global changes in size ( flocculation , aggregation ) are detected and monitored.