Literature DB >> 11254273

Shear Viscosity Behavior of Emulsions of Two Immiscible Liquids.

Rajinder Pal1.   

Abstract

The viscous behavior of oil-in-water (O/W) emulsions is studied over a broad range of dispersed-phase concentrations (&amp;phi;) using a controlled-stress rheometer. At low-to-moderate values of &amp;phi; (&amp;phi;<0.60), emulsions exhibit Newtonian behavior. The droplet size does not exert any influence on the viscosity of Newtonian emulsions. However, at higher values of &amp;phi;, emulsions exhibit shear-thinning behavior. The viscosity of shear-thinning emulsions is strongly influenced by the droplet size; a significant increase in the viscosity occurs when the droplet size is reduced. With the decrease in droplet size, the degree of shear thinning in concentrated emulsions is also enhanced. The viscosity data of Newtonian emulsions are described reasonably well by the cell model of Yaron and Gal-Or (Rheol. Acta 11, 241 (1972)), which takes into account the effects of the dispersed-phase concentration as well as the viscosity ratio of the dispersed phase to continuous phase. The relative viscosities of non-Newtonian emulsions having different droplet sizes but the same dispersed-phase concentration are scaled with the particle Reynolds number. The high shear viscosities of non-Newtonian emulsions can be predicted fairly well by the cell model of Yaron and Gal-Or (Rheol. Acta 11, 241 (1972)). Copyright 2000 Academic Press.

Entities:  

Year:  2000        PMID: 11254273     DOI: 10.1006/jcis.2000.6776

Source DB:  PubMed          Journal:  J Colloid Interface Sci        ISSN: 0021-9797            Impact factor:   8.128


  3 in total

1.  Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure-functionality analysis.

Authors:  Fatemeh Keivaninahr; Pravin Gadkari; Khaled Zoroufchi Benis; Mehmet Tulbek; Supratim Ghosh
Journal:  RSC Adv       Date:  2021-03-25       Impact factor: 3.361

2.  The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein.

Authors:  Susana Cofrades; Arancha Saiz; Miriam Pérez-Mateos; Alba Garcimartín; Rocío Redondo-Castillejo; Aranzazu Bocanegra; Juana Benedí; María Dolores Álvarez
Journal:  Foods       Date:  2022-03-02

3.  Formulation development and optimization of palm kernel oil esters-based nanoemulsions containing sodium diclofenac.

Authors:  Malahat Rezaee; Mahiran Basri; Raja Noor Zaliha Raja Abdul Rahman; Abu Bakar Salleh; Naz Chaibakhsh; Roghayeh Abedi Karjiban
Journal:  Int J Nanomedicine       Date:  2014-01-17
  3 in total

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