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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  
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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