Particle Tracking as a Probe of Microrheology in Food Colloids - Food Colloids: Self-Assembly and Material Science - page 315

1

0.1 1

Time lag τ (s)

Figure 8 Ensemble-averaged MSD of 0.21 m m particles as a function of time t in
xanthan-rich regions of emulsions (30 vol.% oil, 1.4 wt.% sodium caseinate,
pH 6.8) with different concentrations of xanthan in the aqueous phase: m , 0.03
wt.%; D , 0.04 wt.%; K , 0.05 wt.%; J , 0.06 wt.%; ' , 0.07 wt.%. The
straight line has a slope of unity

1

0.1

0.01

0.1 1 10

Time lag τ (s)

Figure 9 Ensemble-averaged MSD of 0.5 m m particles as a function of time t in oil-
droplet-rich regions of emulsions (30 vol.% oil, 1.4 wt.% sodium caseinate, pH
6.8) with different concentrations of xanthan in the aqueous phase: m , 0.03
wt.%; D , 0.04 wt.%; K , 0.05 wt.%; J , 0.06 wt.%; ' , 0.07 wt.%. The
straight line has a slope of unity

influence of the added biopolymer on the bulk emulsion rheology (see Figure 3)
and stability is via its effect on the oil droplet network. This is because it is the
microrheology of the interconnected flocculated droplet network which is the
determining factor in relation to the susceptibility of the emulsion to separation