Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
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چکیده
منابع مشابه
Thermodynamic Stability of Water-in-oil Emulsions
It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...
متن کاملsimulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.
The emulsifying and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabilization of 5% (by weight) fish oil-in-water emulsions were investigated. Muscle proteins from sardine (Sardina pilchardus) and small-spotted catshark (Scyliorhinus canicula) were hydrolyzed to degrees of hydrolysis (DH) of 3-4-5-6% with subtilisin. Sardine hydrolysates with low DH,...
متن کاملInterfacial interactions and the stability of oil-in- water emulsions
Various aspects of the formation and stability of oil-in-water emulsions are described. small-molecule surfactants are considered, and influences of interfacial interactions and competitive adsorption are discussed. Differences between adsorbed layers of proteins and
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2018
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2018.02.074