乳液流变学.pdfVIP

Current Opinion in Colloid Interface Science 7 Ž2002. 419 425 Emulsions creaming and rheology Margaret M. Robins, Andrew D. Watson, Peter J. Wilde Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK Abstract Emulsions remain of key interest to major sectors of the food industry. Recent advances include the development of novel scaling approaches to modelling of rheology, and the use of new characterisation techniques such as high frequency compressive oscillation, diffusing wave spectroscopy and magnetic resonance imaging. 2002 Elsevier Science Ltd. All rights reserved. Keywords: Oil-in-water emulsions; Creaming; Rheology; Flocculation; Aggregation; Stability; Food 1. Introduction some specific food-related emulsions, we have avoided specialized systems and looked instead to generic Emulsions consist of droplets of one liquid dis- features of oil-in-water emulsions, as in a previous persed through a second, which is termed the contin- review 1 . Microemulsions, water-in-oil emulsions, uous phase. Relative to suspensions Žsolid-particle and multiple emulsions are outside the scope of this colloids. emulsions have several distinctive properties. article. These stem partly from the fact that the dispersed A number of reviews have emerged recently, in- phase is usually less dense than the continuous phase, cluding a study of the specific properties of highly so that droplets