TDNMR characterization of a model crystallizing surfactant system

Structural and rheological aging in model attraction-driven glasses by Rheo-SANS

Aging in a model colloidal suspension comprised of particles with a thermoreversible attraction is studied using Rheo-SANS techniques in the attractive-driven glass state. Multiple thermal pathways lead to a common rheological and microstructural aging trajectory, as was observed previously for a thermoreversible gel. SANS measurements of the colloidal glass microstructure as a function of temperature and time during various quench protocols are quantitatively characterized in terms of an effective interaction strength that becomes an order parameter defining the microstructural state of the glass. Using previously validated concepts of a fictive temperature, a semi-empirical, quantitative relationship similar to an Avrami relationship is established between the mechanical aging (elastic modulus) and microstructural aging (order parameter) that is independent of thermal history for the thermal profiles studied herein at long times. Furthermore, shear rejuvenation is studied, and while shear may only partially reduce the degree of structure in the glass, aging upon flow cessation is found to follow a common trajectory when viewed in terms of the microstructural order parameter.

Fat crystallisation at oil-water interfaces

This review focuses on recent advances in the understanding of lipid crystallisation at or in the vicinity of an interface in emulsified systems and the consequences regarding stability, structure and thermal behaviour. Amphiphilic molecules such as emulsifiers are preferably adsorbed at the interface. Such molecules are known for their ability to interact with triglycerides under certain conditions. In the same manner that inorganic crystals grown on an organic matrix see their nucleation, morphology and structure controlled by the underlying matrix, recent studies report a templating effect linked to the presence of emulsifiers at the oil/water interface. Emulsifiers affect fat crystallisation and fat crystal behaviour in numerous ways, acting as impurities seeding nucleation and, in some cases, retarding or enhancing polymorphic transitions towards more stable forms. This understanding is of crucial importance for the design of stable structures within emulsions, regardless of whether the system is oil or water continuous. In this paper, crystallisation mechanisms are briefly described, as well as recent technical advances that allow the study of crystallisation and crystal forms. Indeed, the study of the interface and of its effect on lipid crystallisation in emulsions has been limited for a long time by the lack of in-situ investigative techniques. This review also highlights reported interfacial effects in food and pharmaceutical emulsion systems. These effects are strongly linked to the presence of emulsifiers at the interface and their effects on crystallisation kinetics, and crystal morphology and stability.