Stability and Rheology of the Emulsion Systems in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 1424
Special Issue Editor
Interests: rheology of complex fluids; composite nanomaterials; pickering emulsions; soft matter; thermodynamics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Emulsions are dispersions of two immiscible phases such as oil and water. They are broadly classified into two groups: oil-in-water (O/W) and water-in-oil (W/O) emulsions. Emulsions could also have a complex morphology such W/O/W and O/W/O multiple emulsions. Macroemulsions consist of droplets larger than 1 micron whereas nanoemulsions have droplets in the size range of about 20 to 500 nm. While macroemulsions and nanoemulsions are thermodynamiceally unstable, there is another class of thermodynamically stable emulsions called microemulsions. All types of emulsions are relevant in food applications. Many food products, natural and processed, are either partly or wholly emulsions or are in emulsion form at some stage of the production process. Examples include butter, cream, cake batters, coffee whitener, desserts, fruit beverages, ice cream, margarine, mayonnaise, milk, soups, sausages, sauces, salad dressings, and many more.
Emulsions are subject to different types of instabilities such as: creaming, sedimentation, Ostwald ripening, coalescence and break-up, and phase inversion. It is important from a practical point of view to have a good understanding and control of emulsion stability. It is equally important to have a good understanding of the rheology of emulsions. The design of equipment to mix, process, and pump emulsified food products requires knowledge of the rheological properties of emulsions.
This Special Issue of Foods is dedicated to the stability and rheology of emulsion systems in food. Experimental and modeling studies dealing with all aspects of stability and rheology of emulsions are welcome.
Prof. Dr. Rajinder Pal
Guest Editor
Manuscript Submission Information
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Keywords
- emulsion
- macroemulsion
- nano-emulsion
- microemulsion
- multiple emulsion
- stability
- creaming
- sedimentation
- phase inversion
- rheology
- viscosity
