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dc.contributor.author
Camino, Nerina Andrea
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2019-01-21T18:44:45Z
dc.date.issued
2011-07
dc.identifier.citation
Camino, Nerina Andrea; Pilosof, Ana Maria Renata; Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1051-1062
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/68306
dc.description.abstract
The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the interfacial films. Emulsions resulted multimodal when made by a high speed blender (Ultraturrax, UT), with droplets higher than 10 μm. The average diameters D32 resulted higher for UT emulsions stabilized by the higher molecular weight HPMC (E4M and E50LV). However, E4M emulsions presented the highest variation in D32 with pH. Emulsions made by high intensity ultrasound, presented a monomodal population with the majority of the droplets around 0.3 μm. In all cases, the droplets sizes were smaller than 0.5 μm. As for UT emulsions, higher average diameters (D32 and D43) were obtained for all HPMCs at pH3.Emulsions at pH3 destabilized quicker than emulsions at pH6, mainly when made by Ultraturrax. At pH3 hydrophobic interactions are impeded thus elastic films are not formed upon emulsification, resulting in droplets with higher initial diameters than at pH6.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Emulsions
dc.subject
High Intensity Ultrasound
dc.subject
Hydroxypropylmethylcellulose
dc.subject
Interface
dc.subject
Stability
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-17T14:33:08Z
dc.journal.volume
25
dc.journal.number
5
dc.journal.pagination
1051-1062
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Camino, Nerina Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2010.09.026
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10002432
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