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影响oleogel基乳液线性和非线性风湿性行为的外部因素

Zhaohua Huang¹, Baozhong Guo², Guowen Zhang¹

¹State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China.

|November 29, 2023

概括

卡纳乌巴可以稳定基于油凝的乳液 (OGEs). 温度和剪切等外部因素影响OGE微观结构和形学,影响网络结构和抗变形性能,以提高稳定性.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
合体和表面化学

背景情况:

基于油凝的乳液 (OGEs) 正在成为传统乳液的替代品.
卡纳乌巴是一种天然的凝剂,具有稳定O/W乳液的潜力.
了解处理参数对OGE属性的影响对于其应用至关重要.

研究的目的:

为了研究加热温度,结晶温度和切割对OGE微观结构的影响.
分析这些因素对OGE线性和非线性质性质的影响.
为优化OGE配方,将微观结构与质行为相关联.

主要方法:

用卡纳乌巴稳定的O/W乳液的制备.
使用显微镜技术进行微结构分析.
风病学特征包括小幅振荡剪切和非线性剪切试验.

主要成果:

卡纳乌巴形成了一个网络结构,捕获石油,从而形成了坚固的外观和收成行为.
较低的加热温度,较高的结晶温度和合适的剪切应用增强了网络稳定性和抗变形能力.
非线性风湿学揭示了在大型菌株中从弹性向粘性主导行为的过渡,能量消耗和剪切率依赖粘度.

结论:

加工条件极大地影响了基于卡纳乌巴的OGE的微观结构和质特性.
优化参数导致增强的网络结构,提高稳定性和理想的风湿性能.
这些发现为设计和控制各种应用的OGE属性提供了洞察力.

关键词:

结晶化结晶化结晶化这是一种乳液乳液.非线性风湿学是一种非线性风湿学.这是Oleogel的产品.结构结构是一个结构.粘性弹性粘性弹性

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