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dc.contributor.author
Camino, Nerina Andrea
dc.contributor.author
Carrera Sánchez, Cecilio
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Rodríguez Patino, Juan M.
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2019-01-21T18:45:06Z
dc.date.issued
2011-01
dc.identifier.citation
Camino, Nerina Andrea; Carrera Sánchez, Cecilio; Rodríguez Patino, Juan M.; Pilosof, Ana Maria Renata; Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH; Elsevier; Food Hydrocolloids; 25; 1; 1-2011; 1-11
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/68307
dc.description.abstract
The bulk and oil-water (O/W) surface behaviour of four different commercial types of hydroxypropylmethylcelluloses (HPMCs) was studied at pH3 and 6.Dynamic light scattering (DLS) analysis of particle size distribution in HPMC water solutions indicated cluster formation at pH6 for most types.The dynamics of adsorption showed that the surface pressure (π) values and the rate of adsorption/penetration were lower at pH3.The surface dilatational modulus of films at pH6 showed a continuous increase indicating a slow formation of a viscoelastic interfacial film. Nevertheless, at pH3 in most cases a viscoelastic film was not formed.The results obtained at the oil-water interface well correlated with DLS.Among all the HPMC studied, E5LV showed over all the best performance at this oil-water interface due to its low molecular weight and high decrease of interfacial tension. Its high hydrophobicity allows a strong tendency to interact at the interface to form elastic films.
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-nd/2.5/ar/
dc.subject
Adsorption
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Hydrophobic Interactions
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Hydroxypropylmethylcellulose
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Oil-Water Interface
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Nano-materiales
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption 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
2019-01-17T14:33:11Z
dc.journal.volume
25
dc.journal.number
1
dc.journal.pagination
1-11
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: Carrera Sánchez, Cecilio. Universidad de Sevilla; España
dc.description.fil
Fil: Rodríguez Patino, Juan M.. Universidad de Sevilla; España
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.2010.04.012
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10000858
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