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Influence of interfacial mechanisms on the rheology of creaming emulsions
| Content Provider | Scilit |
|---|---|
| Author | Herranz, Beatriz Alvarez, María Dolores Ridout, Michael J. Wilde, Peter |
| Copyright Year | 2018 |
| Description | Journal: International Journal of Food Properties 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. |
| Related Links | https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1489838?needAccess=true |
| Ending Page | 1331 |
| Page Count | 10 |
| Starting Page | 1322 |
| ISSN | 10942912 |
| e-ISSN | 15322386 |
| DOI | 10.1080/10942912.2018.1489838 |
| Journal | International Journal of Food Properties |
| Issue Number | 1 |
| Volume Number | 21 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2018-01-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: International Journal of Food Properties Food Science and Technology Interfacial Rheology Whey Isolate Protein |
| Content Type | Text |
| Subject | Food Science |
