文献类型：期刊文献

英文题名：Effect of Oil Type on the Oil Droplet Shape and Rheological Behavior of Camellia Saponin and K-Carrageenan Stabilized Emulsion Gels: The Leading Role of Interfacial Absorption

作者：Li, Shengnan[1,2,3] Li, Pan-Pan[1,2] Wang, Jing[1] Lu, Yanju[2] Chen, Yuxiang[1] Zhao, Zhendong[1] Jiang, Jianxin[3] Cheng, Xian[1] Bi, Liangwu[1]

第一作者：Li, Shengnan

机构：[1] Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, National Engineering Laboratory for Biomass Chemical Utilization, Nanjing, 210042, China; [2] Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China; [3] College of Materials Science and Technology, Beijing Forestry University, Beijing, 100083, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240273986)

语种：英文

外文关键词：Drops - Elasticity - Emulsification - Emulsions - Gels - Oilseeds - Particle size - Particle size analysis - Sunflower oil

摘要：The interfacial tension is closely related to the droplet shape and the rheology of the emulsion gel. The hypothesis was that oil types can affect emulsion gels' droplet shapes and rheological properties by influencing interfacial adsorption. The dynamic interfacial tension between oil types (i.e., sunflower, rapeseed, linseed, castor, dodecane, and medium chain triglyceride oil) and water or camellia saponin (CS) aqueous was analyzed by drop shape analysis. The emulsion gel fixed oil volume fraction (φ) 30% was prepared using a homogenizer at 15000 rpm for 2 min. The impact of oil types on droplet shapes and rheological properties by measuring particle size, microstructure, and rheology. Because of the difference in interfacial tension and oil composition, emulsion gels prepared with medium-chain triglyceride oil were considerably lower (5.77 μm) than long-chain triglycerides, such as sunflower oil (9.45 μm). Besides, the long-chain triglycerides are more likely to form non-spherical droplets due to the unsaturated bonds in the oil phase affecting the adsorption of CS at the interface. Rheological experiments showed that all the samples were viscoelastic, and the gel strength might be related to the reticulation structure prepared from CS and k-carrageenan (KC). ? 2024, The Authors. All rights reserved.