Rheology and droplet size distribution of emulsions stabilized by crayfish flour

Autores
Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Guerrero, Antonio; Bengoechea, Carlos
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Highly concentrated oil-in-water (o/w) emulsions stabilized by crayfish flour at high pH were characterized by means of linear dynamic viscoelasticity and droplet size distribution (DSD) analysis. Power consumption and temperature were recorded as a function of emulsification time at different agitation speeds. The emulsions studied followed a gel-like behavior, characterized by G′ being about one order of magnitude higher than G″ within the experimental frequency range. This behavior was characteristic of highly concentrated emulsions with a well-developed plateau region. Increase in both energy input and crayfish flour concentration yielded higher values of linear viscoelasticity functions and lower droplet size, which suggested an enhancement of the elastic network and an increase in emulsion stability. The evolution of plateau modulus and Sauter diameter was studied at different concentrations of crayfish flour (0.25-6.25 wt%) over storage time at 5 °C. The microstructure of these emulsions was characterized by using confocal laser scanning microscopy (CLSM).
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
Materia
BACKSCATTERING
CLSM
CRAYFISH PROTEIN
DROPLET SIZE DISTRIBUTION
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/152365
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/152365
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheology and droplet size distribution of emulsions stabilized by crayfish flourRomero, AlbertoCordobés, FelipePuppo, Maria CeciliaGuerrero, AntonioBengoechea, CarlosBACKSCATTERINGCLSMCRAYFISH PROTEINDROPLET SIZE DISTRIBUTIONLINEAR VISCOELASTICITYOIL-IN-WATER EMULSIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Highly concentrated oil-in-water (o/w) emulsions stabilized by crayfish flour at high pH were characterized by means of linear dynamic viscoelasticity and droplet size distribution (DSD) analysis. Power consumption and temperature were recorded as a function of emulsification time at different agitation speeds. The emulsions studied followed a gel-like behavior, characterized by G′ being about one order of magnitude higher than G″ within the experimental frequency range. This behavior was characteristic of highly concentrated emulsions with a well-developed plateau region. Increase in both energy input and crayfish flour concentration yielded higher values of linear viscoelasticity functions and lower droplet size, which suggested an enhancement of the elastic network and an increase in emulsion stability. The evolution of plateau modulus and Sauter diameter was studied at different concentrations of crayfish flour (0.25-6.25 wt%) over storage time at 5 °C. The microstructure of these emulsions was characterized by using confocal laser scanning microscopy (CLSM).Fil: Romero, Alberto. Universidad de Sevilla; EspañaFil: Cordobés, Felipe. Universidad de Sevilla; EspañaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Guerrero, Antonio. Universidad de Sevilla; EspañaFil: Bengoechea, Carlos. Universidad de Sevilla; EspañaElsevier2008-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/152365Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Guerrero, Antonio; Bengoechea, Carlos; Rheology and droplet size distribution of emulsions stabilized by crayfish flour; Elsevier; Food Hydrocolloids; 22; 6; 8-2008; 1033-10430268-005X1873-7137CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.05.019info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X07001439?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:15Zoai:ri.conicet.gov.ar:11336/152365instacron: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:34982025-09-29 09:57:15.942CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheology and droplet size distribution of emulsions stabilized by crayfish flour
title Rheology and droplet size distribution of emulsions stabilized by crayfish flour
spellingShingle Rheology and droplet size distribution of emulsions stabilized by crayfish flour
Romero, Alberto
BACKSCATTERING
CLSM
CRAYFISH PROTEIN
DROPLET SIZE DISTRIBUTION
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
title_short Rheology and droplet size distribution of emulsions stabilized by crayfish flour
title_full Rheology and droplet size distribution of emulsions stabilized by crayfish flour
title_fullStr Rheology and droplet size distribution of emulsions stabilized by crayfish flour
title_full_unstemmed Rheology and droplet size distribution of emulsions stabilized by crayfish flour
title_sort Rheology and droplet size distribution of emulsions stabilized by crayfish flour
dc.creator.none.fl_str_mv Romero, Alberto
Cordobés, Felipe
Puppo, Maria Cecilia
Guerrero, Antonio
Bengoechea, Carlos
author Romero, Alberto
author_facet Romero, Alberto
Cordobés, Felipe
Puppo, Maria Cecilia
Guerrero, Antonio
Bengoechea, Carlos
author_role author
author2 Cordobés, Felipe
Puppo, Maria Cecilia
Guerrero, Antonio
Bengoechea, Carlos
author2_role author
author
author
author
dc.subject.none.fl_str_mv BACKSCATTERING
CLSM
CRAYFISH PROTEIN
DROPLET SIZE DISTRIBUTION
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
topic BACKSCATTERING
CLSM
CRAYFISH PROTEIN
DROPLET SIZE DISTRIBUTION
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Highly concentrated oil-in-water (o/w) emulsions stabilized by crayfish flour at high pH were characterized by means of linear dynamic viscoelasticity and droplet size distribution (DSD) analysis. Power consumption and temperature were recorded as a function of emulsification time at different agitation speeds. The emulsions studied followed a gel-like behavior, characterized by G′ being about one order of magnitude higher than G″ within the experimental frequency range. This behavior was characteristic of highly concentrated emulsions with a well-developed plateau region. Increase in both energy input and crayfish flour concentration yielded higher values of linear viscoelasticity functions and lower droplet size, which suggested an enhancement of the elastic network and an increase in emulsion stability. The evolution of plateau modulus and Sauter diameter was studied at different concentrations of crayfish flour (0.25-6.25 wt%) over storage time at 5 °C. The microstructure of these emulsions was characterized by using confocal laser scanning microscopy (CLSM).
Fil: Romero, Alberto. Universidad de Sevilla; España
Fil: Cordobés, Felipe. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
description Highly concentrated oil-in-water (o/w) emulsions stabilized by crayfish flour at high pH were characterized by means of linear dynamic viscoelasticity and droplet size distribution (DSD) analysis. Power consumption and temperature were recorded as a function of emulsification time at different agitation speeds. The emulsions studied followed a gel-like behavior, characterized by G′ being about one order of magnitude higher than G″ within the experimental frequency range. This behavior was characteristic of highly concentrated emulsions with a well-developed plateau region. Increase in both energy input and crayfish flour concentration yielded higher values of linear viscoelasticity functions and lower droplet size, which suggested an enhancement of the elastic network and an increase in emulsion stability. The evolution of plateau modulus and Sauter diameter was studied at different concentrations of crayfish flour (0.25-6.25 wt%) over storage time at 5 °C. The microstructure of these emulsions was characterized by using confocal laser scanning microscopy (CLSM).
publishDate 2008
dc.date.none.fl_str_mv 2008-08
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/11336/152365
Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Guerrero, Antonio; Bengoechea, Carlos; Rheology and droplet size distribution of emulsions stabilized by crayfish flour; Elsevier; Food Hydrocolloids; 22; 6; 8-2008; 1033-1043
0268-005X
1873-7137
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152365
identifier_str_mv Romero, Alberto; Cordobés, Felipe; Puppo, Maria Cecilia; Guerrero, Antonio; Bengoechea, Carlos; Rheology and droplet size distribution of emulsions stabilized by crayfish flour; Elsevier; Food Hydrocolloids; 22; 6; 8-2008; 1033-1043
0268-005X
1873-7137
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2007.05.019
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X07001439?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1844613714166153216
score 13.070432

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