Rheology of emulsions stabilized by solid interfaces

被引：57

作者：

Bressy, L

Hébraud, P

Schmitt, V

Bibette, J

机构：

[1] Ecole Super Phys & Chim Ind Ville Paris, LCN, CNRS, UMR 7612, F-75231 Paris 05, France

[2] Ecole Super Phys & Chim Ind Ville Paris, LPM, CNRS, UMR 7615, F-75231 Paris 05, France

[3] Ctr Rech Paul Pascal, CNRS, UPR 8641, F-33600 Pessac, France

来源：

LANGMUIR | 2003年 / 19卷 / 03期

关键词：

D O I：

10.1021/la0264466

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The rheological behavior of soybean oil emulsions stabilized by sodium caseinate is studied. While having a very low interfacial tension, these emulsions, when concentrated up to an oil volume fraction of 64%, have a very high elasticity. It is 30 times higher than those usually observed for surfactant-stabilized emulsions. We show that this high elasticity originates from the interfacial shear elasticity of the bilayer interface. So, sodium caseinate stabilized droplets can be regarded as droplets coated with a solid shell.

引用

页码：598 / 604

页数：7

共 25 条

[1] THE DETERMINATION OF THE SURFACE SHEAR PROPERTIES OF ADSORBED PROTEIN LAYERS [J].