Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential
Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet su...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ravindran, S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018transfer abstract |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:79 ; year:2018 ; pages:572-578 ; extent:7 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodhyd.2017.12.003 |
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ELV042282446 |
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| 520 | |a Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. | ||
| 520 | |a Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. | ||
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10.1016/j.foodhyd.2017.12.003 doi GBV00000000000579.pica (DE-627)ELV042282446 (ELSEVIER)S0268-005X(17)30828-7 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Ravindran, S. verfasserin aut Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential 2018transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. WPI Elsevier DLVO Elsevier Zeta potential Elsevier Gouy-Chapman model Elsevier Two-p<ce:italic>K</ce:italic> <ce:inf loc="post"> <ce:italic>a</ce:italic> </ce:inf> model Elsevier Williams, M.A.K. oth Ward, R.L. oth Gillies, G. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:79 year:2018 pages:572-578 extent:7 https://doi.org/10.1016/j.foodhyd.2017.12.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 79 2018 572-578 7 |
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10.1016/j.foodhyd.2017.12.003 doi GBV00000000000579.pica (DE-627)ELV042282446 (ELSEVIER)S0268-005X(17)30828-7 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Ravindran, S. verfasserin aut Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential 2018transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. WPI Elsevier DLVO Elsevier Zeta potential Elsevier Gouy-Chapman model Elsevier Two-p<ce:italic>K</ce:italic> <ce:inf loc="post"> <ce:italic>a</ce:italic> </ce:inf> model Elsevier Williams, M.A.K. oth Ward, R.L. oth Gillies, G. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:79 year:2018 pages:572-578 extent:7 https://doi.org/10.1016/j.foodhyd.2017.12.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 79 2018 572-578 7 |
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10.1016/j.foodhyd.2017.12.003 doi GBV00000000000579.pica (DE-627)ELV042282446 (ELSEVIER)S0268-005X(17)30828-7 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Ravindran, S. verfasserin aut Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential 2018transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. WPI Elsevier DLVO Elsevier Zeta potential Elsevier Gouy-Chapman model Elsevier Two-p<ce:italic>K</ce:italic> <ce:inf loc="post"> <ce:italic>a</ce:italic> </ce:inf> model Elsevier Williams, M.A.K. oth Ward, R.L. oth Gillies, G. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:79 year:2018 pages:572-578 extent:7 https://doi.org/10.1016/j.foodhyd.2017.12.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 79 2018 572-578 7 |
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10.1016/j.foodhyd.2017.12.003 doi GBV00000000000579.pica (DE-627)ELV042282446 (ELSEVIER)S0268-005X(17)30828-7 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Ravindran, S. verfasserin aut Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential 2018transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. WPI Elsevier DLVO Elsevier Zeta potential Elsevier Gouy-Chapman model Elsevier Two-p<ce:italic>K</ce:italic> <ce:inf loc="post"> <ce:italic>a</ce:italic> </ce:inf> model Elsevier Williams, M.A.K. oth Ward, R.L. oth Gillies, G. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:79 year:2018 pages:572-578 extent:7 https://doi.org/10.1016/j.foodhyd.2017.12.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 79 2018 572-578 7 |
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10.1016/j.foodhyd.2017.12.003 doi GBV00000000000579.pica (DE-627)ELV042282446 (ELSEVIER)S0268-005X(17)30828-7 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Ravindran, S. verfasserin aut Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential 2018transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. WPI Elsevier DLVO Elsevier Zeta potential Elsevier Gouy-Chapman model Elsevier Two-p<ce:italic>K</ce:italic> <ce:inf loc="post"> <ce:italic>a</ce:italic> </ce:inf> model Elsevier Williams, M.A.K. oth Ward, R.L. oth Gillies, G. oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:79 year:2018 pages:572-578 extent:7 https://doi.org/10.1016/j.foodhyd.2017.12.003 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 79 2018 572-578 7 |
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Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential |
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Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. |
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Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. |
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Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. |
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