Influence of interfacial mechanisms on the rheology of creaming emulsions

Autor:	Beatriz Herranz, María Dolores Alvarez, Michael J. Ridout, Peter J. Wilde
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Creaming Interfacial rheology Whey isolate protein Surfactant Emulsion Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 1322-1331 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2018.1489838
Popis:	A set of protein-stabilised emulsions at pH 7.0, pH 6.0, and pH 5.0, and their counterpart surfactant emulsions, was designed with near-identical droplet size distribution and phase volume to study the specific contribution of hydrodynamic and pair potential interactions to the interfacial mechanisms of these emulsions systems. In this way, further the interfacial layer of these creaming emulsions to enhance perceived fat content could be manipulated. Creaming behaviour, surface shear, and bulk rheological measurements were performed. This work reflects the great importance of local pair potential in the formation of a highly viscoelastic interfacial film, which could be manipulated changing the surface charge of the protein to develop a well-packed cream layer in the protein-stabilised emulsions.
Databáze:	Directory of Open Access Journals
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