The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels
2004
Kiokias, Sotirios | Reszka, Aleksander A. | Bot, Arjen
Oil or fat droplet size measurements in homogenised acidified protein-stabilised o/w emulsions, like fresh cheese, are hampered by aggregation of the emulsion droplets and the formation of covalent bonds between proteins, especially after prolonged storage. The present paper describes a novel sample preparation technique to be used in static light scattering, and compares the results with data obtained by means of restricted diffusion measurements by (low-field) pulsed-field gradient NMR (pfg-NMR) on table-top equipment. The results for both approaches are found to agree very well for emulsions based on liquid oil. For pfg-NMR measurements, some care must be taken in interpreting data for emulsions containing a highly crystalline fat phase, but the technique seems suited for many dairy products at room temperature except those very low in fat.
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