Artículo
Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
Fecha de publicación:
05/2014
Editorial:
David Publishing Company
Revista:
Journal of Food Science and Engineering
ISSN:
2159-5828
e-ISSN:
2164-5795
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.
Palabras clave:
Emulsions
,
Proteins
,
Creaming
,
Kinetics
,
Multiple Light Scattering
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Panizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering; David Publishing Company; Journal of Food Science and Engineering; 2014; 5; 5-2014; 236-243
Compartir