Emulsions — creaming phenomena☆

By M. Robins. 2000

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Physico-chemical stability of colloidal lipid particles. (2003, background): “The reversible creaming process describes how emulsion droplets tend to rise to the top of a vial or to sink to the bottom as sedimentation [34].”
Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions (2010, background): “In depletion flocculated emulsions, phase separation is often preceded by a delay time, during which the emulsion appears stable (Manoj, Fillery-Travis, Watson, Hibberd, & Robins, 1998; Moschakis et al., 2005; Robins, 2000).”
Food-grade particles for emulsion stabilization (2016, background): “Yet often, emulsions consist out of three phases: (a) a lower layer devoid of droplets; (b) a middle layer, with approximately the same droplet concentration as the original emulsion; and (c) an upper layer where the droplets are closely packed (Robins, 2000).”
Food proteins: a review on their emulsifying properties using a structure-function approach. (2013, background): “Due to density differences, the larger droplets gravitationally separate and migrate upwards, a process known as creaming (Robins, 2000).”