Re-coalescence of emulsion droplets during high-energy emulsification

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Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “Arabic gum from Acacia Senegal is commonly used because of its high water solubility, low bulk viscosity and ability to create a strong protective film around the oil droplet (Nakamura et al., 2006; Jafari et al., 2008b).”
Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Droplet coalescence can therefore be reduced by ensuring there is sufficient emulsifier present to cover all of the newly formed droplet surfaces, that the emulsifier molecules adsorb rapidly relative to droplet-droplet collisions, and that the interfacial layers formed generate repulsive interactio”
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters (2013, methodology): “Cortés-Muñóz et al. [13] studied high-pressure emulsification containing cooling devices (with circulating water at 10 C) installed around the high-pressure valves and verified that the increase in applied pressure from 100 to 300 MPa led to a decrease in the mean droplet diameter and an increase”