PubMed · 7600395
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R L Levine. Crystalloids vs colloids ... again?. https://doi.org/10.1111/j.1553-2712.1994.tb02541.x
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The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein and/or emulsifiers. Proteins have been shown to stabilise emulsions by forming a viscoelastic, adsorbed layer on the oil droplets, which form a physical barrier to coalescence. Emulsifiers can be oil or water soluble, forming a fluid, close-packed layer at the interface with a low interfacial tension. This results in an emulsion with a small droplet size distribution, stabilised by the fluid Gibbs-Marangoni mechanism or weak electrostatic repulsion. In real food emulsions, there is usually a mixture of proteins and emulsifiers competing for the interfacial area. This can produce a finer emulsion, however, the emulsifiers break down the viscoelastic protein-adsorbed layer, resulting in an emulsion with reduced stability. We present a review recent work that aims to characterise the composition, structure and physical properties of mixed protein-emulsifier interfaces, in an effort to understand the mechanisms behind the stability behaviour of food emulsion systems.
We use lattice Boltzmann simulations to solve the Beris-Edwards equations of motion for a cholesteric liquid crystal subjected to Poiseuille flow along the direction of the helical axis (permeative flow). The results allow us to clarify and extend the approximate analytic treatments currently available. We find that if the cholesteric helix is pinned at the boundaries there is an enormous viscosity increase. If, instead, the helix is free the velocity profile is flattened, but the viscosity is essentially unchanged. We highlight the importance of secondary flows, and, for higher flow velocities, we identify a flow-induced double twist structure in the director field--reminiscent of the texture characteristic of blue phases.
Silver-coated poly(methyl acrylic acid) (PSA) core-shell colloid particles were prepared by an in situ chemical reduction method. Crystalline silver/titania composite hollow spheres were obtained by coating the as-prepared PSA/silver particles with an amorphous titania layer and subsequently calcining in Ar atmosphere. SEM and TEM investigation indicated that the size of the as-prepared PSA/silver and PSA/silver/TiO(2) core-shell particles and silver/titania composite hollow particles was fairly uniform and the wall thickness of the hollow spheres was in the range of 40-80 nm. UV-vis absorption spectra were recorded to investigate their optical properties.