Phase inversion in Pickering emulsions: A new perspective.
Cream is made up of a dispersion of fat droplets within an aqueous liquid. When cream is churned to make butter the fat droplets end up coalescing to form a continuous medium which then traps pockets of the aqueous liquid. This process is known as inversion.
Within simple models of cream (where milk proteins are replaced by solid particles), inversion is found to occur as a function of the time spent churning the cream. The ideas that have been used to explain this phenomena are a bit dubious. I combine experimental data consisting of micrographs and image analysis with rheological experiments to give an alternative explanation.
This is a weekly series of informal talks given primarily by members of the soft condensed matter and statistical mechanics groups, but is also open to members of other groups and external visitors. The aim of the series is to promote discussion and learning of various topics at a level suitable to the broad background of the group. Everyone is welcome to attend..