dc.creatorPanizzolo, Lius Alberto
dc.creatorMussio, Luis Eduardo
dc.creatorAñon, Maria Cristina
dc.date.accessioned2017-01-04T17:02:48Z
dc.date.accessioned2018-11-06T14:29:21Z
dc.date.available2017-01-04T17:02:48Z
dc.date.available2018-11-06T14:29:21Z
dc.date.created2017-01-04T17:02:48Z
dc.date.issued2014-05
dc.identifierPanizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering; David Publishing Company; Journal of Food Science and Engineering; 2014; 5; 5-2014; 236-243
dc.identifier2159-5828
dc.identifierhttp://hdl.handle.net/11336/10807
dc.identifier2164-5795
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1886958
dc.description.abstractIn the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.
dc.languageeng
dc.publisherDavid Publishing Company
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html
dc.rightshttps://creativecommons.org/licenses/by-nc/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectEmulsions
dc.subjectProteins
dc.subjectCreaming
dc.subjectKinetics
dc.subjectMultiple light scattering
dc.titleKinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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