ORTHOKINETIC DESTABILIZATION OF A PROTEIN-STABILIZED EMULSION BY A WATER-SOLUBLE SURFACTANT

被引：47

作者：

DICKINSON, E

OWUSU, RK

WILLIAMS, A

机构：

来源：

JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS | 1993年 / 89卷 / 05期

关键词：

D O I：

10.1039/ft9938900865

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 coalescence rate of liquid droplets in a protein-stabilized emulsion containing water-soluble non-ionic surfactant has been studied in turbulent shear flow by monitoring the change in average droplet size with shearing time. The pronounced effect on orthokinetic stability of small surfactant additions may be attributed to increased adsorbed layer mobility without significant protein displacement from the interface.

引用

页码：865 / 866

页数：2

共 11 条

[1] EFFECTS OF EMULSIFIERS ON PROTEIN-FAT INTERACTION IN ICE-CREAM MIX DURING AGING .1. QUANTITATIVE-ANALYSES [J].