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Title:

Technofunctionality of beta-Lg and beta-Lg Nanosized Particles at Air/Water and Oil/Water Interfaces as a Function of Structural and Surface Characteristics

Document type:
Zeitschriftenaufsatz
Author(s):
Kurz, Franziska; Dombrowski, Jannika; Matyssek, Andreas; Hartinger, Martin; Kulozik, Ulrich
Abstract:
Different perspectives exist on how particle properties and continuous and dispersed phase characteristics affect the formation and stabilization of foams and emulsions. Therefore, beta-Lg particles of varying size or surface hydrophobicity were produced and analyzed for their interfacial behavior, foaming, and emulsifying properties using different types of oil (medium-chain triglycerides (MCTs) and sunflower (SF) oil). At a fixed particle size, an increased surface hydrophobicity resulted in a...     »
Keywords:
emulsification properties; Foaming properties; interfacial properties; oil type; surface hydrophobicity; beta-lactoglobulin
Journal title:
ACS Food Science & Technology
Year:
2021
Fulltext / DOI:
doi:10.1021/acsfoodscitech.1c00337
Print-ISSN:
2692-1944
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