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Volume 110
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Effect of force interactions in an oscillatory membrane emulsification system
Hassan G. Gomaa a *, Yuanyuan Shao b, Chanyuan Zhang a, Jesse Zhu a
a Chemical and Biochemical Engineering Department, Western University, London, ON, N6A 5B9, Canada
b Research Centre for Green Chemicals and Energy, University of Nottingham, Ningbo, China
10.1016/j.partic.2026.01.004
Volume 110, March 2026, Pages 28-36
Received 27 October 2024, Revised 17 March 2025, Accepted 5 January 2026, Available online 9 January 2026, Version of Record 20 January 2026.
E-mail: Hgomaa@uwo.ca
Highlights

• Oil in water emulsions were prepared using oscillatory emulsification system.

• Investigated effect of hydrodynamic and colloidal forces interaction on emulsions.

• Droplet collision, aggregation, and possible coalescence are studied.

• Small size aggregates were stable for all applied oscillations intensities.

• Larger sizes aggregates were stable only for low oscillation intensities.


Abstract

Membrane emulsification is an emerging energy efficient and scalable technique. In this work, the effects of hydrodynamic and colloidal forces interaction on protein stabilized emulsion prepared using an oscillatory membrane emulsification is studied. Increasing oscillation intensities resulted in smaller and more uniform droplet size distribution while different size aggregates occurred due to collision. The small size aggregates were stable against surface erosion while larger sizes were stable only at low oscillation intensities. The measured droplets sizes closely agreed with a torque balance model prediction indicating limited coalescence likely due to the stability of the protein molecules attachment to the droplet surfaces which provided steric hindrance against coalescence and breakage.

Graphical abstract
Keywords
Membrane emulsification; Oscillatory motion; Force interaction
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