奶油
黄原胶
流变学
表面张力
化学工程
油滴
产量(工程)
乳状液
化学
材料科学
食品科学
复合材料
有机化学
热力学
物理
工程类
作者
Martin S.R. Hennock,R. R. Rahalkar,Peter Richmond
标识
DOI:10.1111/j.1365-2621.1984.tb14968.x
摘要
ABSTRACT Soyabean oil‐water emulsions were studied. In oil‐water emulsions (up to 60% oil) xanthan is essential to prevent creaming. A yield stress arises primarily from the polysaccharide liquid crystalline structure. In concentrated systems where the oil droplets interact strongly there is a significant contribution to the yield stress arising from the need to modify individual droplet shapes when shear is applied to the system. Studies of droplet sizes suggest that the xanthan gum can also modify the equilibrium droplet size by lowering the oil‐water interfacial tension.
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