Evolution of bubble size distribution in particle stabilised bubble dispersions: Competition between particle adsorption and dissolution kinetics

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 475, Issue 1, 2015, Pages 27-36

  Ettelaie, Rammile ^a   Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Bubble size distribution; Disproportionation; Hydrophobin; Microbubbles; Particle stabilised bubbles

Indexed keywords

BUBBLE COLUMNS; DISPERSIONS; DISSOLUTION; DISTRIBUTION FUNCTIONS; NANOPARTICLES; SIZE DISTRIBUTION;

BUBBLE CONCENTRATION; BUBBLE DISPERSION; BUBBLE SIZE DISTRIBUTIONS; DISPROPORTIONATIONS; DISSOLUTION KINETICS; HYDROPHOBINS; MICROBUBBLES; PARTICLE ADSORPTION;

BUBBLES (IN FLUIDS);

HYDROPHOBIN;

ADSORPTION; ARTICLE; ATMOSPHERIC PRESSURE; CONTACT ANGLE; DISSOLUTION; EMULSION; HYDRODYNAMICS; LIGHT SCATTERING; MICROBUBBLE; NORMAL DISTRIBUTION; PARTICLE SIZE; PRIORITY JOURNAL; REFRACTION INDEX; SURFACE AREA; SURFACE TENSION;

EID: 84933038648     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2014.10.005     Document Type: Article

References (63)

1. Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. J. Sci. Food Agric. 2013, 93:710-721.
2. Murray B.S. Stabilization of bubbles and foams. Current Opinion in Colloid & Interface Science 2007, 12:232-241.
3. Ettelaie R. Computer simulation and modeling of food colloids. Curr. Opin. Colloid Interface Sci. 2003, 8:415-421.
4. Dutta A., Chengara A., Nikolov A., Wasan D.T., Chen K., Campbell B. Effect of surfactant composition on aeration characteristics and stability of foams in aerated food products. J. Food Sci. 2002, 67:3080-3086.
5. Dutta A., Nikolov A.D., Wasan D.T., Chen K., Campbell B. Texture and stability of aerated food products. Abstr. Pap. Am. Chem. Soc. 2001, 222:U366.
6. Goff H.D. Colloidal aspects of ice cream - a review. Int. Dairy J. 1997, 7:363-373.
7. Crilly J.F., Russell A.B., Cox A.R., Cebula D.J. Designing multiscale structures for desired properties of ice cream. Ind. Eng. Chem. Res. 2008, 47:6362-6367.
8. Blasco L., Vinas M., Villa T.G. Proteins influencing foam formation in wine and beer: the role of yeast. Int. Microbiol. 2011, 14:61-71.
9. Liger-Belair G. The physics and chemistry behind the bubbling properties of Champagne and sparkling wines: a state-of-the-art review. J. Agric. Food Chem. 2005, 53:2788-2802.
10. Turbin-Orger A., Boller E., Chaunier L., Chiron H., Della Valle G., Reguerre A.L. Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. J. Cereal Sci. 2012, 56:676-683.
11. Wilde P. Foam formation in dough and bread quality. Woodhead Publ. Food Sci. Technol. Nutr. 2012, 370-399.
12. Illy E., Navarini L. Neglected food bubbles: the espresso coffee foam. Food Biophys. 2011, 6:335-348.
13. Wijmans C.M., Dickinson E. Brownian dynamics simulations of filled particle gels. J. Chem. Soc. - Faraday Trans. 1998, 94:129-137.
14. Dickinson E., Chen J.S. Heat-set whey protein emulsion gels: role of active and inactive filler particles. J. Dispers. Sci. Technol. 1999, 20:197-213.
15. Matsumura Y., Kang I.J., Sakamoto H., Motoki M., Mori T. Filler effects of oil droplets on the viscoelastic properties of emulsion gels. Food Hydrocoll. 1993, 7:227-240.
16. Dickinson E., Ettelaie R., Murray B.S., Du Z.P. Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins. J. Colloid Interface Sci. 2002, 252:202-213.
17. Ettelaie R., Dickinson E., Du Z.P., Murray B.S. Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces. J. Colloid Interface Sci. 2003, 263:47-58.
18. Krause W. Contrast Agents II: Optical, Ultrasound X-ray Imaging and Radiopharmaceutical Imaging 2002, Springer-Verlag, Heidelberg.
19. Fairley P. Thesis: Ultrasonic Studies of Foods Containing Air 1992, Procter Department of Food Science, University of Leeds, Leeds.
20. Dressaire E., Bee R., Bell D.C., Lips A., Stone H.A. Interfacial polygonal nanopatterning of stable microbubbles. Science 2008, 320:1198-1201.
21. Binks B.P. Particles as surfactants - similarities and differences. Curr. Opin. Colloid Interface Sci. 2002, 7:21-41.
22. Dickinson E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci. Technol. 2012, 24:4-12.
23. Binks B.P., Lumsdon S.O. Transitional phase inversion of solid-stabilized emulsions using particle mixtures. Langmuir 2000, 16:3748-3756.
24. Binks B.P., Lumsdon S.O. Influence of particle wettability on the type and stability of surfactant-free emulsions. Langmuir 2000, 16:8622-8631.
25. Binks B.P., Lumsdon S.O. Pickering emulsions stabilized by monodisperse latex particles: effects of particle size. Langmuir 2001, 17:4540-4547.
26. Binks B.P., Lumsdon S.O. Stability of oil-in-water emulsions stabilised by silica particles. PCCP Phys. Chem. Chem. Phys. 1999, 1:3007-3016.
27. Binks B.P., Horozov T.S. Aqueous foams stabilized solely by silica nanoparticles. Angew. Chem. Int. Ed. 2005, 44:3722-3725.
28. Dickinson E., Ettelaie R., Kostakis T., Murray B.S. Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles. Langmuir 2004, 20:8517-8525.
29. Du Z.P., Bilbao-Montoya M.P., Binks B.P., Dickinson E., Ettelaie R., Murray B.S. Outstanding stability of particle-stabilized bubbles. Langmuir 2003, 19:3106-3108.
30. Aveyard R., Clint J.H., Nees D., Quirke N. Structure and collapse of particle monolayers under lateral pressure at the octane/aqueous surfactant solution interface. Langmuir 2000, 16:8820-8828.
31. Kostakis T., Ettelaie R., Murray B.S. Effect of high salt concentrations on the stabilization of bubbles by silica particles. Langmuir 2006, 22:1273-1280.
32. Ghosh S., Rousseau D. Fat crystals and water-in-oil emulsion stability. Curr. Opin. Colloid Interface Sci. 2011, 16:421-431.
33. Dickinson E. An Introduction to Food Colloid 1992, Oxford University Press.
34. Jin H.J., Zhou W.Z., Cao J., Stoyanov S.D., Blijdenstein T.B.J., de Groot P.W.N., Arnaudov L.N., Pelan E.G. Super stable foams stabilized by colloidal ethyl cellulose particles. Soft Matter 2012, 8:2194-2205.
35. Murray B.S., Durga K., Yusoff A., Stoyanov S.D. Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocoll. 2011, 25:627-638.
36. Green A.J., Littlejohn K.A., Hooley P., Cox P.W. Formation and stability of food foams and aerated emulsions: hydrophobins as novel functional ingredients. Curr. Opin. Colloid Interface Sci. 2013, 18:292-301.
37. Wang Y.W., Bouillon C., Cox A., Dickinson E., Durga K., Murray B.S., Xu R. Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. J. Agric. Food Chem. 2013, 61:1554-1562.
38. Burke J., Cox A., Petkov J., Murray B.S. Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and beta-casein. Food Hydrocoll. 2014, 34:119-127.
39. Danov K.D., Radulova G.M., Kralchevsky P.A., Golemanov K., Stoyanov S.D. Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability. Faraday Discuss. 2012, 158:195-221.
40. Winterburn J.B., Martin P.J. Foam mitigation and exploitation in biosurfactant production. Biotechnol. Lett. 2012, 34:187-195.
41. Cox A.R., Aldred D.L., Russell A.B. Exceptional stability of food foams using class II hydrophobin HFBII. Food Hydrocoll. 2009, 23:366-376.
42. Cox A.R., Cagnol F., Russell A.B., Izzard M.J. Surface properties of class II hydrophobins from Trichoderma reesei and influence on bubble stability. Langmuir 2007, 23:7995-8002.
43. Tchuenbou-Magaia F.L., Norton I.T., Cox P.W. Hydrophobins stabilised air-filled emulsions for the food industry. Food Hydrocoll. 2009, 23:1877-1885.
44. Ettelaie R., Murray B. Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles. J. Chem. Phys. 2014, 140:204713.
45. Stocco A., Garcia-Moreno F., Manke I., Banhart J., Langevin D. Particle-stabilised foams: structure and aging. Soft Matter 2010, 7:631-637.
46. Epstein P.S., Plesset M.S. On the stability of gas bubbles in liquid-gas solutions. J. Chem. Phys. 1950, 18:1505-1509.
47. Krieger I.M., Mulholla, Gw C.S., Dickey Diffusion coefficients for gases in liquids from rates solution of small gas bubbles. J. Phys. Chem. 1967, 71:1123-1130.
48. Ward C.A., Tucker A.S. Thermodynamic theory of diffusion-controlled bubble-growth or dissolution and experimental examination of predictions. J. Appl. Phys. 1975, 46:233-238.
49. Dutta A., Chengara A., Nikolov A.D., Wasan D.T., Chen K., Campbell B. Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion. J. Food Eng. 2004, 62:177-184.
50. de Vries A.J. Foam stability: part. II. Gas diffusion in foams. Recueil des Travaux Chimiques des Pays-Bas 1958, 77:209-223.
51. Kloek W., van Vliet T., Meinders M. Effect of bulk and interfacial rheological properties on bubble dissolution. J. Colloid Interface Sci. 2001, 237:158-166.
52. Buscall R., White L.R. The consolidation of concentrated suspension. 1. The theory of sedimentation. J. Chem. Soc. - Faraday Trans. I 1987, 83:873-891.
53. Madivala B., Vandebril S., Fransaer J., Vermant J. Exploiting particle shape in solid stabilized emulsions. Soft Matter 2009, 5:1717-1727.
54. Miller W.L., Cacciuto A. Two-dimensional packing of soft particles and the soft generalized Thomson problem. Soft Matter 2011, 7:7552-7559.
55. Miyahara M., Watanabe S., Higashitani K. Modeling adsorption and order formation by colloidal particles on a solid surface: a Brownian dynamics study. Chem. Eng. Sci. 2006, 61:2142-2149.
56. Madivala B., Fransaer J., Vermant J. Self-assembly and surface rheology of 2D suspension of ellipsoids. 15th International Congress on Rheology - the Society of Rheology 80th Annual Meeting, Pts 1 and 2 2008, 1054-1056. A. Co, L.G. Leal, R.H. Colby, A.J. Giacomin (Eds.).
57. Lodge J.F.M., Heyes D.M. Structural evolution of phase-separating model colloidal liquids by Brownian dynamics computer simulation. J. Chem. Phys. 1998, 109:7567-7577.
58. Smoluchowski M. Drei Vorträge über Diffusion, Brownsche Molekularbewegung und Koagulation von Kolloidteilchen. Physik. Z. 1916, 17:585-599.
59. Witten T.A., Sander L.M. Diffusion-limited aggregation, a kinetic critical phenomenon. Phys. Rev. Lett. 1981, 47:1400-1403.
60. Pugnaloni L.A., Ettelaie R., Dickinson E. Computer simulation of the microstructure of a nanoparticle monolayer formed under interfacial compression. Langmuir 2004, 20:6096-6099.
61. Linder M.B., Szilvay G.R., Nakari-Setala T., Penttila M.E. Hydrophobins: the protein-amphiphiles of filamentous fungi. FEMS Microbiol. Rev. 2005, 29:877-896.
62. Zangi R., de Vocht M.L., Robillard G.T., Mark A.E. Molecular dynamics study of the folding of hydrophobin SC3 at a hydrophilic/hydrophobic interface. Biophys. J. 2002, 83:112-124.
63. Wang X.Q., Graveland-Bikker J.F., De Kruif C.G., Robillard G.T. Oligomerization of hydrophobin SC3 in solution: from soluble state to self-assembly. Protein Sci. 2004, 13:810-821.