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Interactions between hydrophilic surfaces in triglyceride media - information obtained from surface force measurements
YKI – Ytkemiska institutet.
YKI – Ytkemiska institutet.
YKI – Ytkemiska institutet.
1997 (engelsk)Inngår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 11, s. 7-12Artikkel i tidsskrift (Fagfellevurdert)
Abstract [en]

The application of surface force measurements for modelling the behaviour of food colloid system, in particular dispersions of hydrophilic particles in oil continuous media, is discussed. Interactions between two mica surfaces across a triglyceride, triolein, in anhydrous state and containing different amounts of dissolved water, have been investigated. The water content influences the layering of triolein molecules at the surfaces and whereby their interactions. The relation between surface force data (e.g. the magnitude of the force barrier and the adhesion force) to the properties of colloidal systems is discussed. Further, the importance of capillary condensation for particle interactions in triolein saturated with water is demonstrated.

sted, utgiver, år, opplag, sider
1997. Vol. 11, s. 7-12
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Identifikatorer
URN: urn:nbn:se:ri:diva-26547OAI: oai:DiVA.org:ri-26547DiVA, id: diva2:1053550
Merknad
A1073Tilgjengelig fra: 2016-12-08 Laget: 2016-12-08 Sist oppdatert: 2017-11-29bibliografisk kontrollert

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