国产精品视频一区二区三区四,亚洲av美洲av综合av,99国内精品久久久久久久,欧美电影一区二区三区电影

產(chǎn)品推薦:氣相|液相|光譜|質(zhì)譜|電化學(xué)|元素分析|水分測定儀|樣品前處理|試驗(yàn)機(jī)|培養(yǎng)箱


化工儀器網(wǎng)>技術(shù)中心>其他文章>正文

歡迎聯(lián)系我

有什么可以幫您? 在線咨詢

Nanobrook Omni測量應(yīng)用案例-50

來源:美國布魯克海文儀器公司   2018年10月10日 09:43  
 文獻(xiàn)名: Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

作者:Jiang Jianga, Yan Jina, Xinyu Liangb, Michael Piatkoc, Shawn Campbellc, Seong Koon Loc, Yuanfa Liua 

a    School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

b    Rich Products Corporation, 75 Suhong West Road, Suzhou, Jiangsu, 21520, China

c    Rich Products Corporation, One Robert Rich Way, Buffalo, NY, 14213, United States

 

摘要:Whipped creams (aerated emulsions) are a complex emulsion-foam system whose oil-stabilizing potential and aeration capacity are determined by the surface activity of proteins and small surfactants. In this study, the interaction between three low-molecular-weight (LMW) emulsifiers [sodium stearoyl lactylate (SSL), phospholipid (PL), and sucrose ester (SE)] with caseinate was investigated to elucidate the mechanism of formation and stability of whipped creams. Competitive adsorption, interfacial tension, droplet aggregation, viscosity, and morphological variations of the emulsions were examined, and aeration capacity, hardness, and microstructure of whipped creams were measured. The combination of surfactants (0.051.0% w/w) with caseinate (0.6% w/w) produced concerted effects on the stability of emulsions. Water-soluble surfactant (SE) adsorbed more strongly than oil-soluble surfactants (SSL and PL) onto oil droplets. The lesser protein adsorption in the SE emulsion enabled a strong foaming activity in the subsequent aeration. Protrusions of triacylglycerol crystals and aggregation of oil droplets into an interactive colloidal matrix with considerable hardness and viscosity were prominently observed in SE creams. On the other hand, shear thinning followed by thickening was observed when PL was added to form the caseinate-based emulsion while no foaming was produced, and SSL, known to form α-gel at the interface, produced no stable foam. The improved emulsion stability yet the propensity to coalesce induced by cooperative actions of casein molecules and hydrophilic surfactant played a crucial role in producing aerated emulsions.

免責(zé)聲明

  • 凡本網(wǎng)注明“來源:化工儀器網(wǎng)”的所有作品,均為浙江興旺寶明通網(wǎng)絡(luò)有限公司-化工儀器網(wǎng)合法擁有版權(quán)或有權(quán)使用的作品,未經(jīng)本網(wǎng)授權(quán)不得轉(zhuǎn)載、摘編或利用其它方式使用上述作品。已經(jīng)本網(wǎng)授權(quán)使用作品的,應(yīng)在授權(quán)范圍內(nèi)使用,并注明“來源:化工儀器網(wǎng)”。違反上述聲明者,本網(wǎng)將追究其相關(guān)法律責(zé)任。
  • 本網(wǎng)轉(zhuǎn)載并注明自其他來源(非化工儀器網(wǎng))的作品,目的在于傳遞更多信息,并不代表本網(wǎng)贊同其觀點(diǎn)和對其真實(shí)性負(fù)責(zé),不承擔(dān)此類作品侵權(quán)行為的直接責(zé)任及連帶責(zé)任。其他媒體、網(wǎng)站或個(gè)人從本網(wǎng)轉(zhuǎn)載時(shí),必須保留本網(wǎng)注明的作品第一來源,并自負(fù)版權(quán)等法律責(zé)任。
  • 如涉及作品內(nèi)容、版權(quán)等問題,請?jiān)谧髌钒l(fā)表之日起一周內(nèi)與本網(wǎng)聯(lián)系,否則視為放棄相關(guān)權(quán)利。
企業(yè)未開通此功能
詳詢客服 : 0571-87858618
大洼县| 同仁县| 卢龙县| 新化县| 大洼县| 宣威市| 嘉定区| 丹巴县| 荥阳市| 托里县| 西乌珠穆沁旗| 汝州市| 阜康市| 海林市| 依安县| 蒙阴县| 开平市| 德江县| 成都市| 黄骅市| 隆尧县| 玉田县| 柯坪县| 拜城县| 大足县| 天峨县| 儋州市| 延吉市| 吉水县| 中超| 沈丘县| 固安县| 聊城市| 西昌市| 连山| 长兴县| 韶山市| 荣昌县| 佛冈县| 中方县| 营山县|