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Wetting of fat crys...
Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
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- Johansson, Dorota (författare)
- RISE,YKI – Ytkemiska institutet
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- Bergenståhl, Björn (författare)
- RISE,YKI – Ytkemiska institutet
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- Lundgren, Eva (författare)
- RISE,YKI – Ytkemiska institutet
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(creator_code:org_t)
- 1995
- 1995
- Engelska.
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Ingår i: Journal of the American Oil Chemists Society. - 0003-021X .- 1558-9331. ; 72, s. 921-931
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Wetting of fat crystals has been extensively examined in this work by contact angle (0) measurements of fat crystal, oil, and water in three-phase contact. Contact angle was measured in oil. The crystals were nonpolar and wetted by oil for a contact angle equal to 0°, and polar and wetted by water for an angle equal to 180°. Fat crystals are expected to contribute to the stability of margarine emulsions if they are preferentially wetted by the oil phase (0° c 0 < 90°), but result in instability if they are preferentially wetted by the water phase (90°
Ämnesord
- NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
Nyckelord
- Advancing and receding contact angles
- emulsifiers
- emulsions
- fat crystals
- food
- interfacial tension
- oil/water interface
- triglycerides
- vegetable oils
- wetting
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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