Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels
| Autor: | Marion Roullet, William J. Frith, Paul S. Clegg |
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| Rok vydání: | 2020 |
| Předmět: |
Materials science
Composite number FOS: Physical sciences Fraction (chemistry) 02 engineering and technology Condensed Matter - Soft Condensed Matter 010402 general chemistry 01 natural sciences Viscoelasticity Biomaterials Colloid and Surface Chemistry Rheology cond-mat.soft Condensed Matter - Materials Science Viscosity Materials Science (cond-mat.mtrl-sci) Frequency dependence 021001 nanoscience & nanotechnology cond-mat.mtrl-sci 0104 chemical sciences Surfaces Coatings and Films Electronic Optical and Magnetic Materials Chemical engineering Emulsion Soft solids Volume fraction Soft Condensed Matter (cond-mat.soft) Emulsions 0210 nano-technology Gels |
| Zdroj: | Roullet, M, Clegg, P S & Frith, W J 2021, ' Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2-Framework for the study of emulsion gels ', Journal of Colloid and Interface Science, vol. 594, pp. 92-100 . https://doi.org/10.1016/j.jcis.2021.02.088 |
| ISSN: | 1095-7103 |
| DOI: | 10.1016/j.jcis.2021.02.088 |
| Popis: | The aggregation of protein-stabilised emulsions leads to the formation of emulsion gels. These soft solids are classically envisioned as droplet-filled matrices. Here however, it is assumed that protein-coated sub-micron droplets contribute to the network formation in a similar way to proteins. Emulsion gels are thus envisioned as composite networks made of proteins and droplets. Emulsion gels with a wide range of composition are prepared and their viscoelasticity and frequency dependence are measured. Their rheological behaviours are then analysed and compared with the properties of pure gels presented in the first part of this study. The rheological behaviour of emulsion gels is shown to depend mostly on the total volume fraction, while the composition of the gel indicates its level of similarity with either pure droplet gels or pure protein gels. These results converge to form an emerging picture of protein-stabilised emulsion gel as intermediate between droplet and protein gels. This justifies a posteriori the hypothesis of composite networks, and opens the road for the formulation of emulsion gels with fine-tuned rheology. 22 pages, 5 figures |
| Databáze: | OpenAIRE |
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