Artículo

Alfano, E.H.; Crosta, T.; Martinez, M.J.; Pérez, O.E.; Farías, M.E."Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization" (2017) Food Hydrocolloids. 67:120-129
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Abstract:

The aim of this study was to investigate the rheological properties and storage stability of submicron O/W emulsions formulated with dried skim milk and vegetable oil at neutral pH, and to analyse the impact of their inclusion into starch suspension. Sunflower oil droplets were pre-emulsified in skim milk suspension by a rotor-stator homogenizer and further an ultrasonic treatment was applied. Droplets sizes decreased after applying ultrasound (US) from 1.4 to 0.4 μm (d32). Emulsions exhibited Bingham flow behaviour and the plastic viscosity increased upon 14 days of storage at 5 °C. Flocculation may be responsible for the increase in viscosity with aging time. Mixed colloidal dispersions (submicron emulsions embedded into starch matrix) showed shear-thinning behaviour. Over storage, light microscope micrographs suggested deposited droplets on the starch granules surface. Flow and viscoelastic behaviour of mixed colloidal dispersions indicated droplets flocculation, attributable to a reversible depletion mechanism of destabilization. © 2016 Elsevier Ltd

Registro:

Documento: Artículo
Título:Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
Autor:Alfano, E.H.; Crosta, T.; Martinez, M.J.; Pérez, O.E.; Farías, M.E.
Filiación:Universidad Nacional de Luján, Departamento de Tecnología, Ruta 5 y 7, Luján, Buenos Aires 6700, Argentina
Universidad de Buenos Aires, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Intendente Güiraldes, Ciudad UniversitariaBuenos Aires 1428, Argentina
ITAPROQ-CONICET, Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Intendente Güiraldes, Ciudad UniversitariaBuenos Aires 1428, Argentina
IQUIBICEN-CONICET, Universidad de Buenos Aires, Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Intendente Güiraldes, Ciudad UniversitariaBuenos Aires 1428, Argentina
CIC, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Argentina
Palabras clave:Frequency sweep; Mixed colloidal suspension; Modified starch; Steady flow; Submicron emulsions
Año:2017
Volumen:67
Página de inicio:120
Página de fin:129
DOI: http://dx.doi.org/10.1016/j.foodhyd.2016.12.038
Handle:http://hdl.handle.net/20.500.12110/paper_0268005X_v67_n_p120_Alfano
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v67_n_p120_Alfano

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Citas:

---------- APA ----------
Alfano, E.H., Crosta, T., Martinez, M.J., Pérez, O.E. & Farías, M.E. (2017) . Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization. Food Hydrocolloids, 67, 120-129.
http://dx.doi.org/10.1016/j.foodhyd.2016.12.038
---------- CHICAGO ----------
Alfano, E.H., Crosta, T., Martinez, M.J., Pérez, O.E., Farías, M.E. "Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization" . Food Hydrocolloids 67 (2017) : 120-129.
http://dx.doi.org/10.1016/j.foodhyd.2016.12.038
---------- MLA ----------
Alfano, E.H., Crosta, T., Martinez, M.J., Pérez, O.E., Farías, M.E. "Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization" . Food Hydrocolloids, vol. 67, 2017, pp. 120-129.
http://dx.doi.org/10.1016/j.foodhyd.2016.12.038
---------- VANCOUVER ----------
Alfano, E.H., Crosta, T., Martinez, M.J., Pérez, O.E., Farías, M.E. Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization. Food Hydrocolloids. 2017;67:120-129.
http://dx.doi.org/10.1016/j.foodhyd.2016.12.038