Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/20223
Title: Influence of hydrocolloids in oil-in-water emulsions during storage of food
Authors: Lugovska, Oksana
Sidor, Vasyl
Keywords: depletion flocculation
emulsion stability
rheology and microstructure
hydrocolloid emulsifiers
гідроколоїдні емульгатори
виснаження флокуляції
стабільність емульсії
реологічні властивості
мікроструктура
стабильность эмульсии
истощение флокуляции
реологические свойства
микроструктура
гидроколлоидные эмульгаторы
кафедра експертизи харчових продуктів
Issue Date: 2015
Citation: Lugovska, O. Influence of hydrocolloids in oil-in-water emulsions during storage of food / V.Sidor, O. Lugovska // Food and environment safety – 2015. – V. XIV, I. 1 – P. 84-88.
Abstract: This paper describes the physico-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions. Basic terms such as emulsifier and stabilizer are defined, and the origins of electrostatic and steric interaction potentials are explained. The paper discusses the main factors controlling flocculation, creaming, coalescence and Ostwald ripening, distinguishing between the differing effects of adsorbing and non adsorbing hydrocolloids. The attention is specifically paid to new understanding concerning the rheological and microstructural control of emulsion stability by non-adsorbing hydrocolloids, and the great potential of electrostatic protein-polysaccharide interactions at the oil-water interface to enhance emulsion properties.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/20223
Appears in Collections:Статті

Files in This Item:
File Description SizeFormat 
2015.pdf222.19 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.