Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277360 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
The morphology, stability, and rheological properties of water-in-oil-in-water (W1/O/W2) multiple emulsions (ME) stabilized by whey protein concentrate (W)-carboxymethylcellulose (C) soluble complexes (SCW/C) were evaluated. The interaction pH values (pHi) to generate SCW/C were established through zeta potential and turbidity determinations. Six ME variations were prepared using a constant weight ratio (WR) between W and C of 3:1 (where maximum interaction occurred) and by varying the way in which the biopolymers were adsorbed at the interface (layer-by-layer, LL, or pre-formed complex, PF) and pHi (3.7, 4.0 and 4.3). The ME initial volume-surface diameter (D3.2) of the oil droplets ranged from 2.4 to 3.2 μm, which on turn contained numerous flocculated water droplets. Higher viscoelastic moduli values (Gâ² and Gâ³), more pronounced shear thinning behaviour and smaller changes in droplet size with storage time were displayed by ME made with a pHi value of 4.3, WR3:1, and LL biopolymers adsorption technique.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
N.Y. Hernández-MarÃn, C. Lobato-Calleros, E.J. Vernon-Carter,