ADSORPTION-KINETICS OF EMULSIFIERS AT OIL-WATER INTERFACES AND THEIR EFFECT ON MECHANICAL EMULSIFICATION
ADSORPTION-KINETICS OF EMULSIFIERS AT OIL-WATER INTERFACES AND THEIR EFFECT ON MECHANICAL EMULSIFICATION
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DOI：
10.1016/0255-2701(94)02000-0
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发表时间：
1994-11-01
影响因子：
4.3
通讯作者：
SCHUBERT, H
中科院分区：
文献类型：
--
作者：
STANG, M;KARBSTEIN, H;SCHUBERT, H
提出了测定乳化剂分子在油水界面吸附的破膜法。对乳化剂十二烷基醇-10-乙二醇醚、乳清浓缩蛋白和蛋黄的吸附动力学进行了测定。结果表明，该方法适用于吸附动力学的测定。用上述乳化剂制备了油水乳液。研究了乳化剂的吸附动力学对乳化效果的影响。
The bursting membrane method of measuring the adsorption of emulsifier molecules at oil-water interfaces is presented. For the emulsifiers dodecyl alcohol-10-glycol ether, a whey protein concentrate and egg yolk the adsorption kinetics are measured. It is shown that this method is applicable to determine the adsorption kinetics. Oil-water emulsions have been prepared with the above-mentioned emulsifiers. The influence of the adsorption kinetics of these emulsifiers on the emulsification result is shown.