Limited coalescence and Ostwald ripening in emulsions stabilized by hydrophobin HFBII and milk proteins

Coalescence in protein stabilized emulsions

Unique properties of bubbles and foam films stabilized by HFBII hydrophobin.

The HFBII hydrophobin is an amphiphilic protein that can irreversibly adsorb at the air/water interface. The formed protein monolayers can reach a state of two-dimensional elastic solid that exhibits a high mechanical strength as compared to adsorption layers of typical amphiphilic proteins. Bubbles formed in HFBII solutions preserve the nonspherical shape they had at the moment of solidificati...

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...

Ostwald ripening pdf

Ostwald ripening in Two Dimensions : Correlations and

We present a systematic quasi-mean eld model of the Ostwald ripening process in two dimensions. Our approach yields a set of dynamic equations for the temporal evolution of the minority phase droplets' radii. The equations contain only pairwise interactions between the droplets; these interactions are evaluated in a mean-eld type manner. We proceed to solve numerically the dynamic equations for...