Effect of depletion force on the stability of food emulsions

被引：6

作者：

Jang, W ^{[1
]}

Nikolov, A ^{[1
]}

Wasan, DT ^{[1
]}

机构：

[1] IIT, Chicago, IL 60616 USA

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2004年 / 25卷 / 06期

基金：

美国国家科学基金会;

关键词：

depletion force; food emulsions; inter-droplet interactions; sub-micelles;

D O I：

10.1081/DIS-200035596

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The stability of food emulsions containing milk proteins and sucrose ester was studied by measuring the creaming velocity of an oil-in-water emulsion. The inter-droplet interaction was quantified by measuring the radial distribution function using an advanced digital imaging technique. The phenomenon of protein sub-micelles layering inside the film formed between the adjacent droplets was observed by using the capillary force balance apparatus. The attractive interaction of the droplets was attributed to the depletion force induced by the protein sub-micelles in the film. The experimental results on creaming velocity were rationalized in terms of a statistical thermodynamic model, which takes into account the attractive inter-droplet interactions.

引用

页码：817 / 821

页数：5

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