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http://hdl.handle.net/10261/140672
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Fernández Martín, Fernando | - |
dc.contributor.author | Freire, María | - |
dc.contributor.author | Bou, Ricard | - |
dc.contributor.author | Cofrades, Susana | - |
dc.contributor.author | Jiménez Colmenero, Francisco | - |
dc.date.accessioned | 2016-11-24T07:27:03Z | - |
dc.date.available | 2016-11-24T07:27:03Z | - |
dc.date.issued | 2017 | - |
dc.identifier | doi: 10.1016/j.jfoodeng.2016.10.011 | - |
dc.identifier | issn: 0260-8774 | - |
dc.identifier.citation | Journal of Food Engineering 196: 18-26 (2017) | - |
dc.identifier.uri | http://hdl.handle.net/10261/140672 | - |
dc.description.abstract | Olive oil based W/O/W double emulsions (DEs) were prepared with polyglycerol polyricinoleate (PGPR, 3 or 6%) and sodium caseinate as emulsifiers both singly in a control sample, and with the addition of two fat-crystallizers (Verols V10 or V50) at two concentrations (3 or 6%). Globule size distribution was essentially monomodal with area-volume mean diameter (d) values ∼2 μm. Creaming along an 8 d refrigerated storage was always minor. The predominant elastic behavior in control samples evolved to viscous in samples with Verols. DSC revealed that V10 and V50 crystalized as α- and β′-polymorphs respectively, that can absorb at a W/O interface, potentially producing interfacial crystallization (V10 < V50). Instead, (V10 > V50) concerning DEs stabilization because V50 plus 3 or 6% PGPR produced essentially glassy matrices, thus impeding Pickering effects. V10 plus 3 or 6% PGPR formed crystalline DEs with presence of lyotropic mesophases, which yielded W/O Pickering stabilization effects. | - |
dc.description.sponsorship | Funding by Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + I), Ministerio de Economía y Competitividad, Projects AGL 2011-29644-C02-01 and AGL201453207-C2-1-R, and Intramural Project CSIC 201470E056 | - |
dc.publisher | Elsevier | - |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R | - |
dc.rights | closedAccess | - |
dc.subject | Mono- and di-acyl glycerides | - |
dc.subject | Liquid crystals | - |
dc.subject | Pickering effect | - |
dc.subject | Physical properties | - |
dc.subject | Fat-crystallizers | - |
dc.subject | Double emulsions | - |
dc.title | Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2016.10.011 | - |
dc.date.updated | 2016-11-24T07:27:03Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | - |
dc.contributor.funder | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100007273 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.cerifentitytype | Publications | - |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
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