流变学
化学
化学工程
牙髓(牙)
乳状液
橙色(颜色)
聚结(物理)
均质化(气候)
纤维素
色谱法
材料科学
复合材料
有机化学
食品科学
病理
生物多样性
工程类
物理
天体生物学
生物
医学
生态学
作者
Joël Wallecan,Catharina H. McCrae,Stéphane Debon,Jinsheng Dong,Enrico Marchetti
标识
DOI:10.1016/j.foodhyd.2015.01.009
摘要
The present work describes the emulsifying properties of dried orange pulp fibers. Their surface activity is believed to originate from the proteins (∼8%) and pectins (∼35%), while the cellulose (>45%) enables the fibers to act as thickener. The surface activity of the dried fibers was compared to the one of their pre-activated counterparts. High pressure homogenization at 700 bar prior drying was used for this, which allowed obtaining significantly finer emulsions. Rheology of the emulsions demonstrated that at same fiber:water ratio, a critical concentration (c*) of 3.1 wt% was found when using pre-activated fibers. This corresponded well with the c* of suspensions without oil. The non-activated fiber emulsions had a much higher c*. Interestingly, no coalescence could be observed at room temperature during 2 weeks when G′ reached 345 Pa. CLSM imaging demonstrated increased amounts of proteins at the oil-water interface in activated fiber emulsions, which explained their higher surface activity.
科研通智能强力驱动
Strongly Powered by AbleSci AI