2006/04/18 by Ryōichi Yamamoto, R. Yamamoto, K. Kim +11
Agricultural and Biological Sciences · Energy · Materials Science · Physics and Astronomy · #Algal biology and biofuel production #FOS: Physical sciences #Pickering emulsions and particle stabilization #Proteins in Food Systems #Soft Condensed Matter (cond-mat.soft) #cond-mat.soft
paper · pdf · doi:10.48550/arxiv.cond-mat/0604404
9 pages, 6 figures. Contact K. Miyazaki for figures with better resolutions
arxiv created 2006/04/18 · openalex publication_date 2006/04/18 · arxiv updated 2009/12/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
In this letter, we investigate several aspects related to the effect of hydrodynamics interactions on phase separation-induced gelation of colloidal particles. We explain physically the observation of Tanaka and Araki[Phys. Rev. Lett. \bf 85, 1338 (2000)] of hydrodynamic stabilization of cellular network structures in two dimensions. We demonstrate that hydrodynamic interactions have only a minor quantitative influence on the structure of transient gels in three dimensions. We discuss some experimental implications of our results.