کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140842 | 1646046 | 2019 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains
ترجمه فارسی عنوان
خواص فیزیکی و شیمیایی نانو امولسیون چند لایه پایدار از طریق جذب به صورت خود به خود مرتب شده از زنجیره کوتاه و بلند
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Oil-in-water (o/w) nanoemulsion has great superiority over any other material in the delivery of active substances with low solubility. Whey protein hydrolysate (WPH) is a type of potential emulsifier used to fabricate o/w emulsion because of its rapid adsorption capacity. To further improve the stability of droplets stabilized by WPH, sodium caseinate (SC) and gum Arabic (GA) were combined with WPH to form a short-media-long chain covering layer, which resulted in spontaneously-ordered adsorption on the surface of the droplets. The results showed that the oil droplets were fine and stable, which could be attributed to the rapid adsorption of short chains and the adsorption of SC and GA in sequence. In addition, their stability was enhanced with an increase of the GA ratio, when the GA concentration was 2.0%wt, the emulsion always maintained homogeneity after 30â¯d of storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 620-628
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 620-628
نویسندگان
Xiaojing Li, Gangcheng Wu, Xiguang Qi, Hui Zhang, Li Wang, Haifeng Qian,