Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability

被引：82
作者：
Dickinson, Eric [1 ]
机构：
[1] Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England
来源：
JOURNAL OF COLLOID AND INTERFACE SCIENCE | 2015年 / 449卷
关键词：
Emulsion stability; Colloidal interactions; Depletion flocculation; Thin films; Polydispersity; Aerated emulsions; BROWNIAN DYNAMICS SIMULATION; ANIONIC SURFACTANT SOLUTIONS; SODIUM CASEINATE EMULSIONS; IN-WATER EMULSIONS; DEPLETION FLOCCULATION; THIN-FILMS; PARTIAL COALESCENCE; WHIPPED CREAM; LIQUID-FILMS; MONTE-CARLO;
D O I：
10.1016/j.jcis.2014.09.080
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：
We consider the influence of spherical colloidal particles on the structure and stabilization of dispersions, emulsions and foams. Emphasis is placed on developments in the use of the methods of liquid state theory and computer simulation to understand short-range structuring of concentrated colloidal dispersions and ordering of particle layers near surfaces and within liquid films. Experimental information on the structuring of surfactant micelles and caseinate particles in thin liquid films is described, including an assessment of the effect of particle polydispersity on depletion interactions and kinetic structural stabilization. We specifically discuss the relevance of some of these structural concepts to the stability of food colloids. (C) 2014 Elsevier Inc. All rights reserved.
引用
收藏
页码：38 / 45
页数：8
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