Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules DOI Creative Commons
Wenyan Liu,

Jingxia Cao,

Qixin Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 35 - 35

Published: Dec. 26, 2024

Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, effects on The results unveiled that as concentration increased, particle size decreased from 7028 1200 nm, absolute zeta potential increased 4.86 9.26 mv, structure became increasingly loosened. This loose EYGs-Span complexes resulted in reduced tension (γ), higher adsorption rate (Kd), improved composite modulus (E) compared native EYGs. These were more pronounced shorter hydrophobic chain Spans but diminished longer lengths. Enhanced contributed better emulsification stability, displaying ability stability natural Emulsifying order 20 > 40 60 80 increased. correlation analysis (p 0.05) indicated was positively associated negatively correlated size. Consequently, composites demonstrate considerable for use effective food industry applications.

Language: Английский

Study on emulsion activity and emulsion stability of grape anthocyanins DOI
Xinyi He,

F. LIU,

Hang Li

et al.

Journal of Molecular Liquids, Journal Year: 2025, Volume and Issue: unknown, P. 127298 - 127298

Published: March 1, 2025

Language: Английский

Citations

0
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules DOI Creative Commons
Wenyan Liu,

Jingxia Cao,

Qixin Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 35 - 35

Published: Dec. 26, 2024

Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, effects on The results unveiled that as concentration increased, particle size decreased from 7028 1200 nm, absolute zeta potential increased 4.86 9.26 mv, structure became increasingly loosened. This loose EYGs-Span complexes resulted in reduced tension (γ), higher adsorption rate (Kd), improved composite modulus (E) compared native EYGs. These were more pronounced shorter hydrophobic chain Spans but diminished longer lengths. Enhanced contributed better emulsification stability, displaying ability stability natural Emulsifying order 20 > 40 60 80 increased. correlation analysis (p 0.05) indicated was positively associated negatively correlated size. Consequently, composites demonstrate considerable for use effective food industry applications.

Language: Английский

Citations

0