Kinetics for Describing the Creaming of Protein-Stabilized O/W Emulsions by Multiple Light Scattering  

作　　者：Luis Alberto Panizzolo Luis Eduardo Mussio María Cristina Anon 

机构地区：[1]Departamento de Ciencia y Tecnologia de Alimentos, Facultad de Quimica, Universidad de la Republica, Av. Gral. Flores 2124,Montevideo 11800, Uruguay [2]International Organization of Legal Metrology, 11 Rue Turgot, Paris 75009, France [3]Centro de Investigación y Desarrollo en Criotecnologia de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas,Universidad Nacional de La Plata, Calle 47 y 116, La Plata 1900, Argentina

出　　处：《Journal of Food Science and Engineering》2014年第5期236-243,共8页食品科学与工程（英文版）（美国）

摘　　要：In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements （BS） is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where k_h could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.

关 键 词：EMULSION PROTEINS CREAMING KINETIC multiple light scattering. 

分 类 号：O313[理学—一般力学与力学基础] TE626.24[理学—力学]