Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 317521
Title Monitoring entering and spreading of emulsion droplets at an expanding air/water interface : a novel technique'
Author(s) Hotrum, N.E.; Vliet, T. van; Cohen Stuart, M.A.; Aken, G.A. van
Source Journal of Colloid and Interface Science 247 (2002). - ISSN 0021-9797 - p. 125 - 131.
Department(s) Physics and Physical Chemistry of Foods
Physical Chemistry and Colloid Science
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract The entering and spreading of emulsion droplets at quiescent and expanding air/water interfaces was studied using a new apparatus consisting of a modified Langmuir trough in which the air/water interface can be continuously expanded by means of rollers in the place of traditional barriers. When sodium caseinate and whey protein isolate-stabilized emulsion droplets were injected under the surface of sodium caseinate and whey protein isolate solutions, respectively, it appeared that the droplets entered the air/water interface only if the air/water surface pressure did not exceed a threshold value of ~15 mN/m. This condition was satisfied either under quiescent conditions for low protein concentrations or by continuous expansion of the interface at higher protein concentrations. According to equilibrium thermodynamics, entering of the droplets and the formation of lenses should occur for all the systems investigated, but this was not observed. At surface pressures higher than ~15 mN/m, immersed emulsion droplets were metastable. This is probably due to a kinetic barrier caused by the formation of a thin water film bounded by protein adsorption layers between the emulsion droplet and the air/water interface.
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