Gravity-driven syneresis in model low-fat mayonnaise
Author:
Affiliation:
1. Physical Chemistry and Soft Matter
2. Wageningen University and Research
3. Wageningen
4. The Netherlands
5. AMOLF
6. Department of Living Matter
7. Amsterdam
8. Unilever Research and Development
9. Vlaardingen
Abstract
We show that forced syneresis in model low fat mayonnaise, a colloid polymer mixture, can be described as a gravity-driven porous flow through the densely packed emulsion, explainable with a model based on Darcy's law.
Funder
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
European Research Council
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/SM/C9SM01097A
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