Abstract
Particle stabilized emulsions are ubiquitous in the food and cosmetics industry, but our understanding of the influence of microscopic fluid-particle and particle-particle interactions on the macroscopic rheology is still limited. In this paper we present a simulation algorithm based on a multicomponent lattice Boltzmann model to describe the solvents combined with a molecular dynamics solver for the description of the solved particles. It is shown that the model allows a wide variation of fluid properties and arbitrary contact angles on the particle surfaces. We demonstrate its applicability by studying the transition from a ``bicontinuous interfacially jammed emulsion gel'' (bijel) to a ``Pickering emulsion'' in dependence on the contact angle, the particle concentration, and the ratio of the solvents.
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