title: Gelling of oil-in-water emulsions comprising crystallized droplets.
abstract: We fabricate oil-in-water emulsions above the melting temperature of the oil phase (hexadecane and/or paraffin). Upon cooling, the oil droplets crystallize and the initially fluid emulsions turn into hard gels. The systems evolve by following two distinct regimes that depend on the average droplet size and on the oil nature. In some cases gelling involves partial coalescence of the droplets, i.e., film rupturing with no further shape relaxation because of the solid nature of the droplets. In some other cases, gelling occurs without film rupturing and is reminiscent of a jamming transition induced by surface roughness. We prepare blends of oils having different melting temperatures, and we show that it is possible to reinforce the gel stiffness by applying a temperature cycle that produces partial melting of the crystal mass, followed by recrystallization.
authors: Centre de Recherche Paul Pascal, Université Bordeaux 1, CNRS, Av. Schweitzer, 33600 Pessac, France.
authors: Joanna
authors: J
authors: Giermanska
authors: Florence
authors: F
authors: Thivilliers
authors: Rénal
authors: R
authors: Backov
authors: Véronique
authors: V
authors: Schmitt
authors: Nicolas
authors: N
authors: Drelon
authors: Fernando
authors: F
authors: Leal-Calderon