Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior

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dc.contributor.authorBellalta, Pablo
dc.contributor.authorTroncoso, Elizabeth
dc.contributor.authorZuniga, Rommy N.
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:42:10Z
dc.date.available2024-01-10T12:42:10Z
dc.date.issued2012
dc.description.abstractThe theological behavior of oil-in-water (O/W) emulsions stabilized by whey protein isolate (WPI) and its relationship with the microstructural changes caused by shearing was studied. O/W emulsions (50, 55, and 60 g oil/100 g) were made using ultrasound and their theological properties were determined by: flow curve test, constant shear rate test, and hysteresis loop test. Microstructural changes were evaluated in terms of droplet size and droplet size distribution. Emulsions containing 50 and 55 g oil/100 g showed a Newtonian behavior, whereas those with 60 g oil/100 g exhibited shear-thinning behavior. Under constant deformation, the apparent viscosity of the emulsions decreased with time. The hysteresis loop test revealed that increasing oil content increased the degree of thixotropy of the emulsions. Moreover, before and after the constant deformation test droplet size distributions did not show differences, indicating that the decrease in the apparent viscosity may be promoted by breakdown and further deformation and/or reorganization of oil droplets flocs. In turn, experimental data obtained from the constant shear rate test was fitted to a structural kinetic model. The rate constant values showed no particular trend with oil content and shear rate, implying that probably wall slip occurred at high shear rates and high oil contents. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.funderCONICYT (Chile) , Fondecyt
dc.fechaingreso.objetodigital01-04-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2011.12.017
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2011.12.017
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77488
dc.identifier.wosidWOS:000300602600001
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Troncoso E;S/I;174028
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final381
dc.pagina.inicio375
dc.publisherELSEVIER SCIENCE BV
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso restringido
dc.subjectO/W emulsions
dc.subjectOil content
dc.subjectRheological properties
dc.subjectMicrostructure
dc.subjectCONCENTRATED YOGURT
dc.subjectTHIXOTROPY
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleRheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior
dc.typeartículo
dc.volumen46
sipa.codpersvinculados99054
sipa.codpersvinculados174028
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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