Phenomenology of chaotic flows of dense stabilised emulsions

Stabilized emulsions display a rich phenomenology and are ubiquitous in food and cosmetic products. Multicomponent fluids emulsions can be made via hydrodynamic stirring of two immiscible fluids; this typically produces droplets of the minority phase dispersed into the majority phase. According to the intensity of the stirring, one can observe a chaotic or a fully developed turbulent flow where the size of the dispersed droplets can be characterized by the classical Kolmogorov-Hinze argument. When the emulsion is stabilized, e.g. by the presence of surfactants, the phenomenological picture can drastically change. Here we employ state-of-the-art numerical simulations to study the influence of disjoining pressure, at different volume fractions and stirring intensities, in order to generalise the fundamental Kolmogorov-Hinze phenomenology to stabilised emulsions.