کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
604812 | 880324 | 2009 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydrocolloids as emulsifiers and emulsion stabilizers
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects of stability behaviour, comparison is made between the physico-chemical characteristics of hydrocolloid emulsifying agents and those of other kinds of food emulsifying agents - surfactants, proteins and nanoparticles. Interfacial complexation between protein and polysaccharide may occur through covalent bonding or electrostatic bonding. For the case of electrostatic protein-polysaccharide complexes, the interfacial nanostructure and the stabilizing properties of the adsorbed layer are dependent, amongst other things, on the sequence of adsorption of the biopolymers to the emulsion droplet surface.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 6, August 2009, Pages 1473-1482
Journal: Food Hydrocolloids - Volume 23, Issue 6, August 2009, Pages 1473-1482
نویسندگان
Eric Dickinson,