Interfacial Properties of Biopolymers, Emulsions, and Emulsifiers

Paraskevopoulou, Adamantini; Kiosseoglou, V.

doi:10.1002/9783527652457.ch24

Cited by 4 publications

(3 citation statements)

References 79 publications

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“…Interfacial tension of AF at 1% and 10%, SC at 1%, and their mixtures at the oil–water interface are shown in Figure 1. In all cases, the interfacial tension values decrease with the adsorption time; this is attributed to the biopolymers being continuously adsorbed at the interface (Dickinson, 2011; Paraskevopoulou & Kiosseoglou, 2013). Fructans have an initial lag stage, corresponding to a diffusion state from the bulk to the interface; this is determined by the fructans concentration in the bulk aqueous phase, which tends to be shorter at 10% concentration (20 s, approximately).…”

Section: Resultsmentioning

confidence: 96%

Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties

Sosa-Herrera

Martı́nez-Padilla

Delgado-Reyes

et al. 2022

Journal of Food Science

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The influence of agave fructans (AF) (1-10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady-state flow behavior, particle size distribution, and stability studies were used to characterize the systems. The aqueous systems displayed the shearthinning behavior characteristic of xanthan solutions; however, this behavior was modified by the presence of SC and AF due to interactions between AF-SC and AF-xanthan based on predominant hydrogen bonding because of the hydroxyl groups on AF. In emulsions, an increase in viscosity due to the effect of the AF concentration reflects a probable association of fructan aggregates on the surface of SC particles that reinforce the interfacial layer of SC, while xanthan contributes to an increase in the viscosity of the continuous phase, which effectively prevents coalescence and floc formation even at higher concentrations, despite the possible existence of a depletion flocculation effect attenuated by the interaction between AF-SC and AF-xanthan.

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Section: Resultsmentioning

confidence: 96%

Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties

Sosa-Herrera

Martı́nez-Padilla

Delgado-Reyes

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…This means that the unevenly distributed hydrophobic and hydrophilic regions of the polymers produce a variety of molecular arrangements at the interface [30,46,47]. In turn, the polymer-laden interfaces can exhibit different properties depending on the orientation of the polymer segments [31,44].…”

Section: Single Species Systemsmentioning

confidence: 99%

“…Therefore, HPMC represents a step towards the use of chemical reagents with lower environmental impact in mineral processing. In addition, the surface activity of HPMC can be adjusted by modifying its molecular weight and its methyl-tohydroxypropyl ratio [30,31]. Unlike short-chain surfactants, Xhanari et al [32] and Wege et al [33] theorized that macromolecular cellulose derivatives could assemble at the air-liquid interface acting as a protective layer against coalescence and mechanical stress.…”

Section: Introductionmentioning

confidence: 99%