亚洲精品综合日韩中文字幕网站_精品综合久久久久97_中文在线天堂网www_久久精品免费一区二区三区_91久久国产综合精品女同国语_久久资源总站在线国产成人

產(chǎn)品展廳收藏該商鋪

您好 登錄 注冊(cè)

當(dāng)前位置:
美國(guó)布魯克海文儀器公司>技術(shù)文章>測(cè)量應(yīng)用案例-20220406

技術(shù)文章

測(cè)量應(yīng)用案例-20220406

閱讀:132          發(fā)布時(shí)間:2022-4-26
 

文獻(xiàn)名:Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions

 

 

作者 Chunhuan LiuZhaojun Zheng,Chang XiYuanfa Liu

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People’s Republic of China

 

 

 

摘要:Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.

 

關(guān)鍵詞:Lipid crystallization,O/W emulsions,Natural waxes,Droplet

收藏該商鋪

請(qǐng) 登錄 后再收藏

提示

您的留言已提交成功!我們將在第一時(shí)間回復(fù)您~

對(duì)比框

產(chǎn)品對(duì)比 產(chǎn)品對(duì)比 聯(lián)系電話 二維碼 意見反饋 在線交流

掃一掃訪問(wèn)手機(jī)商鋪
010-62081908
在線留言
惠安县| 灵川县| 锦州市| 登封市| 会同县| 新竹县| 璧山县| 寿阳县| 洞头县| 龙口市| 府谷县| 深水埗区| 武穴市| 库尔勒市| 高青县| 罗平县| 拜泉县| 唐河县| 台江县| 龙游县| 东乌珠穆沁旗| 鲁山县| 华池县| 西华县| 海安县| 佛山市| 岑溪市| 肃宁县| 临汾市| 济南市| 汪清县| 夏河县| 威海市| 当涂县| 平阳县| 鸡东县| 缙云县| 万安县| 武胜县| 奎屯市| 申扎县|