吸附
下降(电信)
化学工程
化学
粒径
色谱法
材料科学
有机化学
物理化学
计算机科学
工程类
电信
作者
Slavka Tcholakova,Nikolai D. Denkov,Doroteya Sidzhakova,Ivan Ivanov,Bruce C.V. Campbell
出处
期刊:Langmuir
[American Chemical Society]
日期:2003-06-11
卷期号:19 (14): 5640-5649
被引量:169
摘要
A systematic study of the dependence of mean drop diameter, d32, and protein adsorption, Γ, on (1) whey protein concentration and (2) hydrodynamic conditions during emulsification is performed with soybean-oil-in-water emulsions. We find experimentally and explain theoretically an interesting interplay between Γ and d32 in the studied systems: At low protein concentrations, the mean drop size is governed by a critical value of the protein adsorption, Γ*, which is a characteristic of the emulsifier and does not depend on the hydrodynamic conditions. On the other hand, at higher protein concentrations, Γ is determined by the initial protein concentration in the aqueous phase, , and by the mean drop size, d32, the latter being governed only by the hydrodynamic conditions. The theoretical model, developed to describe these relations, is verified by comparing its predictions with experimental results obtained at various protein concentrations, oil volume fractions, and hydrodynamic conditions. The model allow...
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