Spontaneous Oleofoams from Water-in-Oil Emulsions

被引：2

作者：

Grizopoulou, Sofia ^{[1
]}

Karagiorgou, Maria ^{[1
]}

Karageorgiou, Vassilis ^{[1
]}

Shao, Ping ^{[2
]}

Petridis, Dimitrios ^{[1
]}

Ritzoulis, Christos ^{[1
,3
]}

机构：

[1] Int Hellen Univ, Dept Food Sci & Technol, Sindos Campus, Thessaloniki 57400, Greece

[2] Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

[3] Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310016, Zhejiang, Peoples R China

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2020年 / 97卷 / 03期

关键词：

Oleofoam; Oleogel; Emulsion; Microreactor; Foam; Triggered release; NONAQUEOUS FOAMS; SODIUM CASEINATE; STABILIZATION; SURFACTANTS; STABILITY; BUBBLES; FAT;

D O I：

10.1002/aocs.12329

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Spontaneously foaming oil systems have been formulated from water-in-oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60-emulsified populations of water droplets, one containing Na2CO3, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na2CO3 droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO2 from Na2CO3; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets.

引用

页码：243 / 252

页数：10

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