|
Titre :
|
Bridging flocculation in binary protein stabilized emulsions
|
|
Auteurs :
|
E. Dickinson ;
F. Flint ;
J. Hunt
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1989
|
|
Format :
|
p.389-397
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
EMULSION
;
HUILE
;
HOMOGENEISATION
;
PROTEINE
;
GOUTTE
;
FLOCULATION
|
|
Résumé :
|
High volume fraction oil-in-water emulsions (55 vol% n-tetradecane) have been prepared under standard homogenization conditions at pH 7 with two different binary protein emulsifier systems, sodium caseinate + gelatin and whey protein + gelatin. Light microscopy has shown that the state of droplet aggregation is sensitively dependent on the quantity and composition of the proteinaceous emulsifier. The behaviour is interpreted in terms of bridging flocculation caused by partial displacement of gelatin from the droplet surface by the more surface-active milk proteins.
|
|
Source :
|
Food hydrocolloids, vol Vol.3, n°5
|
