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

Autores
Panizzolo, Luis Alberto; Mussio, Luis Eduardo; Añón, María 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/96327
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/96327
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scatteringPanizzolo, Luis AlbertoMussio, Luis EduardoAñón, María CristinaQuímicaEmulsionsProteinsCreamingKineticsMultiple light scatteringIn 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf236-243http://sedici.unlp.edu.ar/handle/10915/96327enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/10807info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.htmlinfo:eu-repo/semantics/altIdentifier/issn/2164-5795info:eu-repo/semantics/altIdentifier/hdl/11336/10807info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2014.05.003info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc/4.0/Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:00:41Zoai:sedici.unlp.edu.ar:10915/96327Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:00:41.932SEDICI (UNLP) - Universidad Nacional de La Platafalse
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, Luis Alberto
Química
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, Luis Alberto
Mussio, Luis Eduardo
Añón, María Cristina
author Panizzolo, Luis Alberto
author_facet Panizzolo, Luis Alberto
Mussio, Luis Eduardo
Añón, María Cristina
author_role author
author2 Mussio, Luis Eduardo
Añón, María Cristina
author2_role author
author
dc.subject.none.fl_str_mv Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
topic Química
Emulsions
Proteins
Creaming
Kinetics
Multiple light scattering
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
Articulo
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://sedici.unlp.edu.ar/handle/10915/96327
url http://sedici.unlp.edu.ar/handle/10915/96327
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/10807
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html
info:eu-repo/semantics/altIdentifier/issn/2164-5795
info:eu-repo/semantics/altIdentifier/hdl/11336/10807
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2014.05.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc/4.0/
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0/
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
dc.format.none.fl_str_mv application/pdf
236-243
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.982451

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