کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564949 | 1330954 | 2009 | 5 صفحه PDF | دانلود رایگان |
The rheological behavior of corn oil emulsions prepared by high pressure homogenization (HPH) was investigated. Coarse emulsions of corn oil (10–30 g oil/100 g emulsion) in casein dispersions containing 0.5–3.5 g micellar casein/100 g casein dispersion in an oil-free basis were homogenized at 0–300 MPa. Flow behavior under continuous increasing (0–150 s−1) or decreasing (150–0 s−1) shear rate was tested. Emulsions that showed macroscopic change in consistency were tested for viscoelasticity (G′). Homogenization of emulsions with low oil concentration (10 g/100 g) resulted in Newtonian behavior for all treatment pressures. The rheological behavior of emulsions with higher oil concentration (30 g/100 g) was dependent on casein concentration in the aqueous phase and varied from Newtonian to shear thinning. Homogenization pressures between 20 and 100 MPa induced the formation of a gel-like structure possibly through pressure-induced interactions between caseins surrounding adjacent droplets.
Journal: LWT - Food Science and Technology - Volume 42, Issue 1, 2009, Pages 307–311