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Self assembly and rheology of emulsions-mimicking food emulsion rheology

Paper ID Volume ID Publish Year Pages File Format Full-Text
19941 43148 2014 8 PDF Available
Title
Self assembly and rheology of emulsions-mimicking food emulsion rheology
Abstract

An investigation has been carried out to understand the microstructure of amino based surfactant (cocoyl glutamic acid, CGT) and viscoelastic properties of emulsions mimicking the food emulsion rheology. The structural modulation of the surfactant aggregates depends on the degree of neutralization, temperature and oil concentration. Phase behaviour of the CGT surfactant system behaves similar to a short chain (C12EO8) (Aramaki & Khalid, 2004) or a long chain (C12EO25) (Rodriguez, Shigeta, & Kunieda, 2000) non-ionic surfactant systems, depending on the degree of neutralization. Krafft point of the CGT surfactant has been decreased with the addition of triethanolamine (TEA) and temperature. In presence of oil liquid crystal structure has been modified, which is due to the changing of the surfactant layer curvature (Kunieda, Umizu, & Aramaki, 2000). It is interesting to note that the I1 phase solubilizes large amount of oil. High viscosity with large amount of oil emulsions were obtained when the degree of neutralization, n = 1.2. The decrease in viscosity with the oil content in the O/I1 emulsions is ascribed to the lower volume fraction of the continuous phase (I1 phase).

Keywords
Amino based surfactant; Gel emulsion; Phase behaviour; Rheology; Cubic phase
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Self assembly and rheology of emulsions-mimicking food emulsion rheology
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 2, April 2014, Pages 137–144
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us