微乳液
肺表面活性物质
动态光散射
流变学
剪切减薄
热稳定性
化学工程
材料科学
色谱法
化学
Zeta电位
浊度
分析化学(期刊)
纳米颗粒
有机化学
纳米技术
复合材料
海洋学
地质学
工程类
作者
Zhenbo Xu,Jun Jin,Minying Zheng,Yan Zheng,Xuebing Xu,Yuanfa Liu,Xingguo Wang
标识
DOI:10.1016/j.foodchem.2016.01.073
摘要
The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18 nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50 nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4 °C for two years.
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