Influence of octenyl succinate starch on rheological and disperse characteristics of oil-in-water emulsions. [Doctoral dissertation] | Uticaj oktenil sukcinata skroba na reolo ke i disperzione osobine emulzija ulja u vodi. Doktorska disertacija
2010
Krstonošić, V.
In this work the influence of emulsification time, surfactant concentration and concentration of dispersed phase on disperse and rheological properties of oil-in-water emulsions stabilized with OSA starch is presented. The influences of OSA starch concentration on the emulsion stability were thickener, xanthan gum, and anionic surfactant, SDS, and their influence on the emulsions characteristic were determined. The determinations of OSA starch characteristic such as CMC, molecular weight and intrinsic viscosity were carried out. The CMC values were determined by viscometry, conductometry, surface tension and dye solubilization. The OSA starch-xanthan gum interactions were determined by the same techniques as for CMC determination. The examination of disperse and rheological characteristic and stability of the oil-in-water emulsions prepared with OSA starch as well as with combination of OSA starch and xanthan gum or SDS, contribute to identification of optimal conditions for production of stable system with required characteristics.
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