Esta investigación presenta los resultados experimentales basados en un desarrollo teórico del comportamiento superficial de la caolinita en medio acuoso, usando tratamientos de química de superficies y las teorías de DLVO ...

This work studied the effect of liquid medium pH and ionic strength on the stability of apple juice particles. Colloidal interactions between them were modeled with the extended DLVO theory. Considering that repulsive ...

The cell surface characteristics of a methylotrophic wild-type strain of yeast, Hansenula polymorpha, was investigated at different growth stages (early log, late log, stationary and death) of the biomass under different ...

Interparticle interactions in colloids are traditionally modeled by means of the DLVO theory, which includes van der Waals and electrical double layer (EDL) interactions However, the validity range limitations become ...

Cloudiness of turbid or opalescent apple juice is provided by particulate material that remains in suspension (Genovese et al., 1997). This cloud has beenmodeled to consist of negatively charged pectin wrapped around a ...

This work used the colloidal theory to describe forces and energy interactions of colloidal complexes in the water and those formed during filtration run in direct filtration. Many interactions of particle energy profiles ...

Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of ...

Cloudy apple juice (CAJ) was considered to be a dilute colloidal dispersion of electrically charged, hydrophilic particles in an electrolyte solution (serum). Experimental data of relative (CAJ/serum) viscosity as a function ...