Coalescence Kinetics of Hexadecane Emulsions Formed with Dimyristoylphosphatidylcholine

Coalescence in protein stabilized emulsions

Coalescence in Creaming Emulsions. Existence of a Pure Coalescence Zone

Stored emulsions undergo various destabilizing processes including creaming and coalescence of drops. Many experimental studies have been carried out in the past to quantify drop coalescence; however, the presence of two distinct types of coalescence mechanismssone due to the relative motion between the drops and the other due to their permanent proximity to each other in the creamshas not been...

Impurity mediated nucleation in hexadecane-in-water emulsions.

We report detailed nucleation studies on the liquid-to-solid transition of hexadecane using nearly monodisperse hexadecane-in-water emulsions. A careful consideration of the kinetics of isothermal and nonisothermal freezing shows deviations from predictions of classical nucleation theory, if one assumes that the emulsion droplet population is homogeneous. Similar deviations have been observed p...

Non-coalescence of oppositely charged droplets in pH-sensitive emulsions.

Like charges stabilize emulsions, whereas opposite charges break emulsions. This is the fundamental principle for many industrial and practical processes. Using micrometer-sized pH-sensitive polymeric hydrogel particles as emulsion stabilizers, we prepare emulsions that consist of oppositely charged droplets, which do not coalesce. We observe noncoalescence of oppositely charged droplets in bul...

Coalescence stability of emulsions containing globular milk proteins.

This review summarizes a large set of related experimental results about protein adsorption and drop coalescence in emulsions, stabilized by globular milk proteins, beta-lactoglobulin (BLG) or whey protein concentrate (WPC). First, we consider the effect of drop coalescence on the mean drop size, d32, during emulsification. Two regimes of emulsification, surfactant-rich (negligible drop coalesc...