Abstract
Abstract We have investigated the spreading process of oil-in-water emulsions containing oleic acid droplets on flat and rough fractal agar gel surfaces. Significant spreading inhibition owing to local condensation of oil droplets is observed on flat agar gel surfaces. On the other hand, such inhibition is not observed on the fractal gel surfaces for any of the emulsions. The rough structure of the gel surfaces is an important factor of spreading dynamics of emulsions on surfaces.
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