Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorWageningen University & Research-
Autor(es): dc.creatorSilva, Jéssica Thaís do Prado-
Autor(es): dc.creatorNicoletti, Vânia Regina-
Autor(es): dc.creatorSchroën, Karin-
Autor(es): dc.creatorde Ruiter, Jolet-
Data de aceite: dc.date.accessioned2025-08-21T22:23:54Z-
Data de disponibilização: dc.date.available2025-08-21T22:23:54Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2021.110850-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222725-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222725-
Descrição: dc.descriptionTannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water interface, and early-time stabilization of a model emulsion. Langmuir trough experiments show that the microgels have a compression behaviour similar to synthetic microgels with a core-shell structure. The dangling chains provide protein-protein interactions at low surface coverage, while the partially-flattened cores provide thicker surface patches. Microfluidic experiments showed that at low continuous phase concentration, WPI microgels suppress coalescence due to bridging, which leads to improved stability compared to emulsions stabilized by native WPI. In contrast to classic Pickering emulsions, longer adsorption times lead to higher adsorbed amounts, which is expected due to the chains on the microgel surface, and possibly flattening of these microgels at the interface. Both features together are expected to be instrumental in obtaining highly stable microgel-stabilized food emulsions.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio Preto-
Descrição: dc.descriptionFood Process Engineering Group Wageningen University & Research-
Descrição: dc.descriptionUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio Preto-
Descrição: dc.descriptionCAPES: 88887.310463/2018-00-
Descrição: dc.descriptionCAPES: 88887.374187/2019-00-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Engineering-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBridging flocculation-
Palavras-chave: dc.subjectCompression isotherm-
Palavras-chave: dc.subjectEmulsion stability-
Palavras-chave: dc.subjectMicrofluidics-
Palavras-chave: dc.subjectTannic acid-
Palavras-chave: dc.subjectWPI microgels-
Título: dc.titleEnhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.