Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering

Autores
Panizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.
Fil: Panizzolo, Lius Alberto. Universidad de la Republica; Uruguay
Fil: Mussio, Luis Eduardo. International Organization of Legal Metrology; Francia
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10807
Acceder
id CONICETDig_73c4acb0c1167217fcfe19bf617d2f72
oai_identifier_str oai:ri.conicet.gov.ar:11336/10807
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scatteringPanizzolo, Lius AlbertoMussio, Luis EduardoAñon, Maria CristinaEmulsionsProteinsCreamingKineticsMultiple light scatteringhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.Fil: Panizzolo, Lius Alberto. Universidad de la Republica; UruguayFil: Mussio, Luis Eduardo. International Organization of Legal Metrology; FranciaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaDavid Publishing Company2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10807Panizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering; David Publishing Company; Journal of Food Science and Engineering; 2014; 5; 5-2014; 236-2432159-58282164-5795enginfo:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:15:59Zoai:ri.conicet.gov.ar:11336/10807instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:16:00.035CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
spellingShingle Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
Panizzolo, Lius Alberto
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
title_short Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_full Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_fullStr Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_full_unstemmed Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
title_sort Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
dc.creator.none.fl_str_mv Panizzolo, Lius Alberto
Mussio, Luis Eduardo
Añon, Maria Cristina
author Panizzolo, Lius Alberto
author_facet Panizzolo, Lius Alberto
Mussio, Luis Eduardo
Añon, Maria Cristina
author_role author
author2 Mussio, Luis Eduardo
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
topic Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.
Fil: Panizzolo, Lius Alberto. Universidad de la Republica; Uruguay
Fil: Mussio, Luis Eduardo. International Organization of Legal Metrology; Francia
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic behavior can be described by a second order kinetics, where kh could be equaled to a rate constant that describes the creaming process and its values would indicate the stability of emulsions. While for the sigmoid BS pattern, kinetics with two terms, is adequate to describe the creaming process in contrast to kinetics previously reported in the literature. The kh value has the same meaning as before, and ks indicates the delaying effect on the creaming rate.
publishDate 2014
dc.date.none.fl_str_mv 2014-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10807
Panizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering; David Publishing Company; Journal of Food Science and Engineering; 2014; 5; 5-2014; 236-243
2159-5828
2164-5795
url http://hdl.handle.net/11336/10807
identifier_str_mv Panizzolo, Lius Alberto; Mussio, Luis Eduardo; Añon, Maria Cristina; Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering; David Publishing Company; Journal of Food Science and Engineering; 2014; 5; 5-2014; 236-243
2159-5828
2164-5795
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv David Publishing Company
publisher.none.fl_str_mv David Publishing Company
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083308103925760
score 13.22299

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