Mesoscopic structure formation in colloidal aggregation and gelation |
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| Institution: | 1. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran;2. Food Industry Research Co., Gorgan, Iran;3. Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;4. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;5. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;6. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran;2. Department of Chemistry, Imperial College London, South Kensington, London, United Kingdom;3. Condensed Matter Physics Laboratory, Heinrich-Heine-University, Düsseldorf, Germany |
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| Abstract: | Recent small-angle light scattering experiments have revealed that diffusively aggregating spherical particles develop structure on a mesoscopic length scale (～ tens of particles). The mesoscopic structural length scale persists even when the aggregation proceeds to the formation of a space-spanning network (a gel). We review the technique of small-angle light scattering, survey the experimental evidence for mesoscopic structure formation, discuss attempts at understanding these experimental observations by computer simulation of irreversible and reversible diffusion-limited cluster aggregation (DLCA), and propose a coherent picture for the understanding of non-equilibrium aggregation in the context of phase transitions. |
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