Staff Publications

Staff Publications

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    '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.

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Record number 560959
Title Interfacial viscoelasticity and aging effect on droplet formation and breakup
Author(s) Giménez-Ribes, Gerard; Sagis, Leonard M.C.; Habibi, Mehdi
Source Food Hydrocolloids 103 (2020). - ISSN 0268-005X
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Bovine serum albumin - Capillary breakup - Drop formation - Escin - SDS - Surface rheology - Surfactant - Viscoelastic interfaces - β-Lactoglobulin

Interfacial rheology of interfaces stabilized by food ingredients has been studied extensively within the limits of small and slow deformations, within the linear viscoelastic regime (LVR). However, in practice, products such as foams or emulsions undergo fast and large deformations during food processes such as chewing. emulsifying, or foaming. In this study, we used capillary break-up and droplet formation to observe and quantify large and fast deformations of such interfaces, in the presence of surface viscoelasticity. We studied the inertial thinning of the liquid neck during drop formation using high-speed imaging. We tested solutions of several surface active molecules, including two low molecular weight surfactants (SDS and Tween 20), two milk proteins (β-Lactoglobulin, Bovine Serum Albumin) and the saponin Escin. Escin showed the most significant effect on the shape of the neck and neck thinning dynamics. Interfacial shear rheology measurements indicated that the unusual breakup observation of Escin solutions was related to the high viscoelastic surface shear moduli. These high moduli, and the resulting more symmetric and shorter neck shape observed for the proteins and Escin, are associated with the formation of solid-like interfacial structures. However, the presence of a viscoelastic interface did not affect the inertial thinning regime, which indicates that the solid structures were broken down locally at the area of minimum radius (Rmin), and affected only the shape outside this region. The results of this work therefore, show that interfacial measurements within the LVR are not entirely representative for fast and large deformations well beyond linearity.

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