کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375853 | 880342 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Changes in the dynamical properties of sodium caseinate emulsions (4 wt% protein, 30 vol.% vegetable oil) containing various concentrations of glucono-δ-lactone and calcium chloride have been monitored as function of temperature (25-65 °C) by diffusing wave spectroscopy (DWS). Depending on the pH and ionic calcium content, these systems exhibit a pronounced heat-induced thickening behaviour which was previously described as reversible heat-induced gelation. The changes in the DWS relaxation time and correlation function amplitude have been compared with changes in the small-deformation rheological parameters and confocal microscopy observations over the same temperature range. Analysis of the combined experimental data indicates the difficulty of defining the onset of gelation in this system. We suggest a tentative molecular mechanism for the behaviour observed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 2, March 2005, Pages 279-287
Journal: Food Hydrocolloids - Volume 19, Issue 2, March 2005, Pages 279-287
نویسندگان
Caroline Eliot, David S. Horne, Eric Dickinson,