Effect of bending rigidity and interfacial permeability on the dynamical behavior of water-in-water emulsions

被引:35
|
作者
Scholten, E [1 ]
Sagis, LMC [1 ]
van der Linden, E [1 ]
机构
[1] Univ Wageningen & Res Ctr, Food Phys Grp, Dept Agrotechnol & Food Sci, NL-6703 HD Wageningen, Netherlands
来源
JOURNAL OF PHYSICAL CHEMISTRY B | 2006年 / 110卷 / 07期
关键词
D O I
10.1021/jp056528d
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Phase separation in aqueous biopolymer mixtures results in the formation of an interface, separating two aqueous bulk phases. The properties of that interface are key parameters to understand and predict phenomena, such as the phase-separation process and deformation of droplets in a flow field. In these processes, the structures and sizes of the morphologies depend on the balance between viscous and interfacial forces. Normally, one assumes that the interfacial tension is the only important parameter regarding the interfacial forces. However, we will show that in these water-in-water emulsions, bending rigidity and interfacial permeability also play an important role. Spinning drop experiments show that at long time scales the interface is permeable to both dissolved biopolymers and water. From droplet relaxation experiments, we could conclude that, for shorter time scales, water is the only ingredient that can diffuse through the interface. Due to this permeability, these methods cannot be used to calculate the interfacial tension accurately, without taking into account the permeability of the interface. Including the permeability, we give a full description for the relaxation time of deformed droplets. From this description, the interfacial tension and the permeability of the interface can be deduced simultaneously. We also incorporate the permeability and the bending rigidity into the description of the kinetics of phase separation. From this theoretical description, we predict four different regimes to occur in the phase-separation process depending on the size of the domains. For the scaling of the domain size with time, we find an exponent of 1/4 for bending- and permeability-dominated coarsening, an exponent of 1/3 for bending-dominated coarsening, an exponent of 1/2 for interfacial tension- and permeability-dominated coarsening, and an exponent of I for interfacial tension-dominated coarsening. The crossover between the different regimes depends on two different critical radii, R-c equal to (2k/y)(1/2) and R lambda, equal to eta lambda(eff). Taking values for the interfacial properties, we find these critical radii to be larger than a micrometer, indicating that both bending rigidity and permeability are of importance during phase separation.
引用
收藏
页码:3250 / 3256
页数:7
相关论文
共 50 条
  • [1] Effect of interfacial permeability on droplet relaxation in biopolymer-based water-in-water emulsions
    Scholten, E
    Sprakel, J
    Sagis, LMC
    van der Linden, E
    BIOMACROMOLECULES, 2006, 7 (01) : 339 - 346
  • [2] Water-in-Water Emulsions, Ultralow Interfacial Tension, and Biolubrication
    Wang, Yitong
    Yuan, Jin
    Zhao, Yunpeng
    Wang, Ling
    Guo, Luxuan
    Feng, Lei
    Cui, Jiwei
    Dong, Shuli
    Wan, Shanhong
    Liu, Weimin
    Hoffmann, Heinz
    Kiet Tieu
    Hao, Jingcheng
    CCS CHEMISTRY, 2022, 4 (06): : 2102 - 2114
  • [3] Water-in-Water Emulsions Stabilized by Nanoplates
    Vis, Mark
    Opdam, Joeri
    van 't Oor, Ingo S. J.
    Soligno, Giuseppe
    van Roij, Rene
    Tromp, R. Hans
    Erne, Ben H.
    ACS MACRO LETTERS, 2015, 4 (09): : 965 - 968
  • [4] Temperature sensitive water-in-water emulsions
    Pavlovic, Marko
    Plucinski, Alexander
    Zeininger, Lukas
    Schmidt, Bernhard V. K. J.
    CHEMICAL COMMUNICATIONS, 2020, 56 (50) : 6814 - 6817
  • [5] Stabilization of Water-in-Water Emulsions by Nanorods
    Peddireddy, Karthik R.
    Nicolai, Taco
    Benyahia, Lazhar
    Capron, Isabelle
    ACS MACRO LETTERS, 2016, 5 (03) : 283 - 286
  • [6] Phase inversion of water-in-water emulsions
    Foster, TJ
    Brown, CRT
    Norton, IT
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 8, 1996, : 297 - 306
  • [7] Water-in-water (W/W) emulsions
    Esquena, Jordi
    CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2016, 25 : 109 - 119
  • [8] Temperature sensitive water-in-water emulsions
    Pavlovic, Marko
    Plucinski, Alexander
    Zeininger, Lukas
    Schmidt, Bernhard V. K. J.
    Schmidt, Bernhard V. K. J.
    Chemical Communications, 2020, 56 (50): : 6814 - 6817
  • [9] Predicting the rheology of water-in-water emulsions
    Stokes, JR
    Frith, WJ
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11, 2002, (278): : 128 - 136
  • [10] Stabilisation of water-in-water emulsions by montmorillonite platelets
    Ganley, William J.
    Ryan, Paul T.
    van Duijneveldt, Jeroen S.
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2017, 505 : 139 - 147