Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties
نویسندگان
چکیده
منابع مشابه
Physical-chemical and antimicrobial properties of Egg White Protein Powder
Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
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Highly monodisperse poly(N-isopropylacrylamide), PNiPAM, microgels were prepared by the conventional radical polymerization of NiPAM in the presence of dimethylamino ethyl methacrylate (DMAEMA) monomers at various concentrations. The effect of DMAEMA on the polymerization of PNiPAM microgels was examined at constant initiator (V50) and cross-linker (MBA) concentrations. The presence of DMAEMA i...
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Non-aqueous Pickering emulsions of 16-240 μm diameter have been prepared using diblock copolymer worms with ethylene glycol as the droplet phase and an n-alkane as the continuous phase. Initial studies using n-dodecane resulted in stable emulsions that were significantly less turbid than conventional water-in-oil emulsions. This is attributed to the rather similar refractive indices of the latt...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2020
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2019.105292