Gels made from droplets are less stable than gels made from solid particles. As a result, droplets also exhibit much faster and a much larger extent of amount of expelled water with time than solid particles. These are some of the findings from recent research on the driving forces of syneresis. Syneresis is a commonly seen process in foods, where a liquid layer of expelled water forms on top of e.g. yogurt. Besides food products, other materials experience syneresis, such as ceramics, coatings and paints.
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Source: Phys.org