Viscoelastic model of phase separation in colloidal suspensions and emulsions

We propose a simple physical model of phase separation of colloidal suspensions and emulsions, which we call the "viscoelastic model." On the basis of this model, we consider two poorly understood phenomena: (i) phase separation accompanying the formation of a transient gel, and its collapse, and (ii) shear effects on composition fluctuations and phase separation. These phenomena can be explained by "asymmetric stress division" between the components of a mixture due to their size difference; the interaction network of particles can store elastic energy, while a fluid component cannot. The importance of the bulk stress stemming from an interaction network is discussed, using a concept of self-induced elastic constraint due to connectivity. We argue that there are common features to polymer solutions, colloidal suspensions, emulsions, and possibly protein solutions. They originate from dynamic asymmetry between the components and the resulting interaction network of the slower component of a mixture, which leads to the formation of a transient gel.