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Elizalde, B.E.; Pilosof, A.M.R.; Dimier, L.; Bartholomai, G.B. "Kinetics of demulsification of food protein-stabilized oil-in-water emulsions" (1989) Journal of the American Oil Chemists Society. 66(10):1454-1458
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Abstract:

Demulsification of food protein stabilized oil-in-water emulsions was determined as a function of time. Demulsification conformed to the empirical equation q′-Q t/(B+t), where q′ is the increase in moisture content of the down layer of emulsions at time t, Q is the maximum increase in moisture content, and B is the time required to gain Q/2. Emulsions separate water according to a second order rate law, which would indicate that flocculation is the rate determining step in demulsification. © 1989 American Oil Chemists' Society.

Registro:

Documento: Artículo
Título:Kinetics of demulsification of food protein-stabilized oil-in-water emulsions
Autor:Elizalde, B.E.; Pilosof, A.M.R.; Dimier, L.; Bartholomai, G.B.
Filiación:Comisión de investigaciones Cientificas de la Provincia de Buenos Aires, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientifficas y Técnicas de la República Argentina, Buenos Aires, Argentina
Departemento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:Chemical Reactions--Reaction Kinetics; Food Products; Proteins; Food Protein; Food Protein-Stabilized Oil-in-Water Emulsions; Emulsions
Año:1989
Volumen:66
Número:10
Página de inicio:1454
Página de fin:1458
DOI: http://dx.doi.org/10.1007/BF02661970
Título revista:Journal of the American Oil Chemists Society
Título revista abreviado:J Am Oil Chem Soc
ISSN:0003021X
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v66_n10_p1454_Elizalde

Referencias:

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Citas:

---------- APA ----------
Elizalde, B.E., Pilosof, A.M.R., Dimier, L. & Bartholomai, G.B. (1989) . Kinetics of demulsification of food protein-stabilized oil-in-water emulsions. Journal of the American Oil Chemists Society, 66(10), 1454-1458.
http://dx.doi.org/10.1007/BF02661970
---------- CHICAGO ----------
Elizalde, B.E., Pilosof, A.M.R., Dimier, L., Bartholomai, G.B. "Kinetics of demulsification of food protein-stabilized oil-in-water emulsions" . Journal of the American Oil Chemists Society 66, no. 10 (1989) : 1454-1458.
http://dx.doi.org/10.1007/BF02661970
---------- MLA ----------
Elizalde, B.E., Pilosof, A.M.R., Dimier, L., Bartholomai, G.B. "Kinetics of demulsification of food protein-stabilized oil-in-water emulsions" . Journal of the American Oil Chemists Society, vol. 66, no. 10, 1989, pp. 1454-1458.
http://dx.doi.org/10.1007/BF02661970
---------- VANCOUVER ----------
Elizalde, B.E., Pilosof, A.M.R., Dimier, L., Bartholomai, G.B. Kinetics of demulsification of food protein-stabilized oil-in-water emulsions. J Am Oil Chem Soc. 1989;66(10):1454-1458.
http://dx.doi.org/10.1007/BF02661970