Functional role of hydrocolloids in oil-in-water emulsions during storage of food

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2015-10-02T12:22:13Z
dc.date.available2015-10-02T12:22:13Z
dc.date.issued2015
dc.description.abstractThis paper describes the physic-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 arc explained. The paper discusses the main factors controlling flocculation, creaming, coalescence and Ostwald ripening, distinguishing between the differing effects of adsorbing and no adsorbing hydrocolloids. The attention is specifically directed towards 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 for enhancing emulsion properties.uk_UA
dc.identifier.citationLugovska, O. Functional role of hydrocolloids in oil-in-water emulsions during storage of food / O. Lugovska, V. Sidor // Journal of Science, Technique and Technologies Food and Packaging : Development of the Science, Technologies and Techniques for the Manufacture, Packaging, Labeling, Storage and Distribution of Foods : Proceeding of conference. – 2015. - №6. – Р. 35-39uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/21666
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectemulsion stabilityuk_UA
dc.subjectdepletion flocculationuk_UA
dc.subjectrheology and microstructureuk_UA
dc.subjecthydrocolloiduk_UA
dc.subjectстабільність емульсіїuk_UA
dc.subjectвиснаження флокуляціїuk_UA
dc.subjectреологічні властивості і мікроструктуриuk_UA
dc.subjectгідроколоїдuk_UA
dc.subjectемульгаториuk_UA
dc.subjectemulsifiersuk_UA
dc.subjectэмульгаторыuk_UA
dc.subjectстабильность эмульсииuk_UA
dc.subjectистощение флокуляцииuk_UA
dc.subjectреологические свойства и микроструктурыuk_UA
dc.subjectгидроколлоидuk_UA
dc.titleFunctional role of hydrocolloids in oil-in-water emulsions during storage of fooduk_UA

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