Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering

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 be...

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Autores principales: Panizzolo, Luis Alberto, Mussio, Luis Eduardo, Añón, María Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96327
https://ri.conicet.gov.ar/11336/10807
http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-96327
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
spellingShingle Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
Panizzolo, Luis Alberto
Mussio, Luis Eduardo
Añón, María Cristina
Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
topic_facet Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
description 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 kh 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.
format Articulo
Articulo
author Panizzolo, Luis Alberto
Mussio, Luis Eduardo
Añón, María Cristina
author_facet Panizzolo, Luis Alberto
Mussio, Luis Eduardo
Añón, María Cristina
author_sort Panizzolo, Luis Alberto
title Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_short Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_full Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_fullStr Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_full_unstemmed Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_sort kinetics for describing the creaming of protein-stabilized o/w emulsions by multiple light scattering
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/96327
https://ri.conicet.gov.ar/11336/10807
http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html
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AT mussioluiseduardo kineticsfordescribingthecreamingofproteinstabilizedowemulsionsbymultiplelightscattering
AT anonmariacristina kineticsfordescribingthecreamingofproteinstabilizedowemulsionsbymultiplelightscattering
bdutipo_str Repositorios
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