{"title":"Control of emulsion crystal growth in low-temperature environments","authors":"Guoliang Jia , Huawen Zhang","doi":"10.1016/j.cis.2024.103313","DOIUrl":null,"url":null,"abstract":"<div><div>Currently, various types of emulsions can be applied to a wide range of systems. Emulsions are thermodynamically unstable systems, and their crystallization can be affected by a variety of factors. The nucleation and growth processes of emulsion crystal networks are determined on the basis of reported theoretical and experimental methods. The issues addressed include changes in the apparent crystal morphology of samples, changes in thermal properties with respect to temperature, changes in boundary conditions, and changes in the various applications of emulsions as feedstocks or in processing and storage methods. Changes in a variety of common emulsions during constant-temperature storage and unavoidable temperature fluctuations (e.g., multiple freeze-thaw cycles) are considered. Different methods for controlling the crystalline stability of these colloidal systems are also discussed. This review outlines the crystallization mechanism of emulsions during their food processing and storage.</div></div>","PeriodicalId":239,"journal":{"name":"Advances in Colloid and Interface Science","volume":"334 ","pages":"Article 103313"},"PeriodicalIF":15.9000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Colloid and Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0001868624002367","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Currently, various types of emulsions can be applied to a wide range of systems. Emulsions are thermodynamically unstable systems, and their crystallization can be affected by a variety of factors. The nucleation and growth processes of emulsion crystal networks are determined on the basis of reported theoretical and experimental methods. The issues addressed include changes in the apparent crystal morphology of samples, changes in thermal properties with respect to temperature, changes in boundary conditions, and changes in the various applications of emulsions as feedstocks or in processing and storage methods. Changes in a variety of common emulsions during constant-temperature storage and unavoidable temperature fluctuations (e.g., multiple freeze-thaw cycles) are considered. Different methods for controlling the crystalline stability of these colloidal systems are also discussed. This review outlines the crystallization mechanism of emulsions during their food processing and storage.
期刊介绍:
"Advances in Colloid and Interface Science" is an international journal that focuses on experimental and theoretical developments in interfacial and colloidal phenomena. The journal covers a wide range of disciplines including biology, chemistry, physics, and technology.
The journal accepts review articles on any topic within the scope of colloid and interface science. These articles should provide an in-depth analysis of the subject matter, offering a critical review of the current state of the field. The author's informed opinion on the topic should also be included. The manuscript should compare and contrast ideas found in the reviewed literature and address the limitations of these ideas.
Typically, the articles published in this journal are written by recognized experts in the field.