Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 536949
Title Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
Author(s) Schroder, A.J.; Sprakel, J.H.B.; Schroen, C.G.P.H.; Spaen, Joep; Berton-Carabin, C.C.
Source Journal of Food Engineering 234 (2018). - ISSN 0260-8774 - p. 63 - 72.
Department(s) Food Process Engineering
Physical Chemistry and Soft Matter
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2018
Abstract In the quest to find approaches to prepare food grade Pickering emulsions, we studied the formation and stability to coalescence of colloidal lipid particle (CLP)-stabilized emulsions within a cross-flow microfluidic device. We show that the particles can either stabilize or destabilize the emulsions depending on the particle adsorption rate versus droplet formation rate, and on the resulting surface coverage when the droplet is formed. At low surface coverage, when droplet formation is significantly faster than adsorption, CLPs have a destabilizing effect as incomplete surface coverage leads to droplet-droplet bridging. At high surface coverage, the dense particle layer results in an effective barrier against droplet coalescence, resulting in physically stable emulsions. The observed non-monotonic dependency of emulsion droplet stability on surface coverage of CLP-stabilized emulsions is in stark contrast to what is observed for conventional surfactant-stabilized emulsions, and thus should be taken into account for the rational design of Pickering emulsions.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.