The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels
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作者:
Chojnicka, Agnieszka
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TI Food & Nutr, NL-6700 AN Wageningen, Netherlands
Univ Utrecht, Debye Inst, Vant Hoff Lab Phys & Colloid Chem, NL-3584 CH Utrecht, NetherlandsUniv Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
Chojnicka, Agnieszka
[2
,3
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Sala, Guido
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Univ Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
TI Food & Nutr, NL-6700 AN Wageningen, NetherlandsUniv Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
Sala, Guido
[1
,2
]
de Kruif, Cornelus G.
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机构:
Univ Utrecht, Debye Inst, Vant Hoff Lab Phys & Colloid Chem, NL-3584 CH Utrecht, Netherlands
NIZO Food Res, Texture Dept, NL-6710 BA Ede, NetherlandsUniv Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
de Kruif, Cornelus G.
[3
,4
]
van de Velde, Fred
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TI Food & Nutr, NL-6700 AN Wageningen, Netherlands
NIZO Food Res, Texture Dept, NL-6710 BA Ede, NetherlandsUniv Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
van de Velde, Fred
[2
,4
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机构:
[1] Univ Wageningen & Res Ctr, Ctr Innovat Consumer Studies, NL-6700 AA Wageningen, Netherlands
[2] TI Food & Nutr, NL-6700 AN Wageningen, Netherlands
In this work the lubrication behaviour of emulsions, gels, and emulsion-filled gels was studied in relation to their composition and structure. It was found that emulsions had much lower friction coefficients than their continuous phases. Emulsions with 40 wt% oil had the same friction coefficient as the pure oil. The lubrication properties of the gels, sheared by pressing them through a syringe, strongly depended on the molecular properties of the gelling agent and on the breakdown behaviour of the gel matrix. For each type of emulsion-filled gel, the lubrication behaviour was affected by the interactions between oil droplets and matrix. For gels containing oil droplets bound to the matrix, the friction coefficient gradually decreased with increasing oil concentration. For gels containing oil droplets non-bound to the matrix, the friction coefficient of the filled gels was lower than that of the same gel matrix without Oil. However, no effect of the oil concentration on friction was observed. The different effects of the oil concentration on the lubrication behaviour of the various gels were explained by the relation between droplet-matrix interactions and the 'apparent viscosity' of the sheared gels. For gels with bound droplets, increasing the oil concentration resulted in an increase of the 'apparent viscosity' of the sheared gel. For gels with unbound droplets, the oil concentration did not affect the 'apparent viscosity'. Confocal laser scanning microscopy (CLSM) observations of both emulsions and filled gels did not reveal coalescence of the oil droplets as a result of the shear treatment inherent to friction measurements. (C) 2008 Elsevier Ltd. All rights reserved.
机构:
Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Wen, Yaxin
Che, Quang Tuan
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Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Che, Quang Tuan
Kim, Hyun Woo
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Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Kim, Hyun Woo
Park, Hyun Jin
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Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
机构:
Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Tao, Ye
Cai, Jiaming
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Cai, Jiaming
Wang, Peng
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Wang, Peng
Zhou, Lei
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Zhou, Lei
Chai, Jiale
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Chai, Jiale
Wang, Zixu
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China
Wang, Zixu
Xu, Xinglian
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Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R ChinaNanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Key Lab Meat Proc, Nanjing 210095, Peoples R China