Colloidal dispersion of immiscible liquids stabilised by surfactants (lecithin in mayonnaise, caseins in milk). Stability governed by Stokes creaming rate v = 2gΔρ r²/9η and Gibbs–Marangoni dynamics at the interface.
Colloidal dispersion of immiscible liquids stabilised by surfactants (lecithin in mayonnaise, caseins in milk). Stability governed by Stokes creaming rate v = 2gΔρ r²/9η and Gibbs–Marangoni dynamics at the interface.