Adsorption of Proteins at the Solution/Air Interface Influenced by Added Nonionic Surfactants at Very Low Concentrations for Both Components. 3. Dilational Surface Rheology

Fainerman, V. B.; Aksenenko, E. V.; Lylyk, S. V.; Lotfi, Marzieh; Miller, R.

doi:10.1021/acs.jpcb.5b00136

Cited by 15 publications

(7 citation statements)

References 31 publications

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“…In case the Boussinesq number is considerably higher than one, the system is stable, and vice versaif it is below onestability is low. A dilatational elasticity module is used as the ability of interface adsorption layers to resist external forces and restore interface adsorption layers to the original state after the external force termination [173,174]. The viscosity and dilatational elasticity module are used in the systems with low protein content (up to 0.5%) or in the systems, containing low molecular substances.…”

Section: Methods Of Studying Rheological Properties Of Interface Adsomentioning

confidence: 99%

Food dispersion systems process stabilization. A review

et al. 2019

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Introduction. The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed (polyphase) systems. Materials and methods. Analytical studies of the production and stabilization of foams and polyphase dispersed systems published over the past 20 years. The research focuses on the foams, emulsions, foam emulsion systems and the systems, being simultaneously foam, emulsion and suspension. Results and discussion. Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption. Emulsifying is faster than foaming, therefore, the production of foam emulsions can be sequential only. Coalescence, as a destruction indicator, is typical of foams and emulsions alike, and it is determined by the properties of surfactants. Other indicators are determined by the features of the dispersion medium. The study systematized the factors, ensuring the stability of dispersion systems. The structural mechanical factor is effective in stabilizing foams and emulsions. It is implemented by the usage of proteins only, or solids with partial soaking, or a combination of proteins and low-molecular surfactants or a combination of proteins and polysaccharides. The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product. Conclusions. The rheological properties of interface adsorption layers, containing proteins, surfactants, polysaccharides and high viscosity of the dispersion medium play the vital part in ensuring the stability of food dispersion systems.

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Section: Methods Of Studying Rheological Properties Of Interface Adsomentioning

confidence: 99%

Food dispersion systems process stabilization. A review

et al. 2019

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show abstract

“…In case the Boussinesq number is considerably higher than one, the system is stable, and vice versa -if it is below one -stability is low. A dilatational elasticity module is used as the ability of interface adsorption layers to resist external forces and restore interface adsorption layers to the original state after the external force termination [173,174]. The viscosity and dilatational elasticity module are used in the systems with low protein content (up to 0.5%) or in the systems, containing low molecular substances.…”

Section: Methods Of Studying Rheological Properties Of Interface Adsomentioning

confidence: 99%

Untitled

2019

Ukr. food j.

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Copyright. Authors submitting articles for publication are expected to provide an electronic statement confirming that their work is not an infringement of any existing copyright and will not indemnify the publisher against any breach of legislation and/or international standards in academic publishing. For the ease of dissemination all papers and other contributions become the legal copyright of the publisher unless agreed otherwise. Academic ethics policy. The Editorial Board of "Ukrainian Food Journal" strictly follows all internationally acknowledged rules and regulations on academic publishing and academic ethics. For more details on this see: Miguel Roig (2003, 2006) "Avoiding plagiarism, self-plagiarism, and other questionable writing practices. A guide to ethical writing". The Editorial Board suggests all potential contributors of the journal, reviewers and readers to dully follow this guidance in order to avoid misconceptions.

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“…The emulsion stability regulation is made by the introduction of low molecular weight surfactants to the system. The authors proved that the addition of surfactants to the βcasein [5] affects its adsorption and viscoelastic modulus of interfacial adsorption layers, the addition of hydrophobin provides the surface viscosity increase and foam stabilization [6].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%