Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Innovative Food Science and Emerging Technologies

Volumn 1, Issue 2, 2000, Pages 127-134

  Floury, Juliane ^a   Desrumaux, Anne ^a   Lardières, Jérémie ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Droplet size distributions; Emulsions; High pressure homogenization; Rheology; Whey proteins

Indexed keywords

EID: 0034196519     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(00)00012-6     Document Type: Article

References (20)

1. Atkins P.W. Physical chemistry. (5th ed.) :1994;Oxford University Press, UK.
2. Braginsky L.M., Belivitskaya M.A. Kinetics of droplets breakup in agitated vessels. Kulov N.M., Liquid-liquid systems, chap 1. 1996;Nova Science, Commack, NY.
3. Burgaud I., Dickinson E., Nelson P.V. An improved high-pressure homogenizer for making fine emulsions on a small scale. International Journal of Food Science and Technology. 25:1990;39-46.
4. Campanella O.H., Dorward N.M., Singh H. A study of the rheological properties of concentrated food emulsions. Journal of Food Engineering. 25:1995;427.
5. Dalgleish D.G. Review: adsorption of protein and the stability of emulsions. Trends in Food Science and Technology. 8:1997;1-6.
6. Desrumaux, A., Loisel, C., & Marcand, J. (2000). Performances of a new high pressure homogenizer to make fine food emulsions, ICEF8, International Congress on Engineering and Food, Puebla (Mexico), 9-13 April, 2000.
7. Desrumaux A., Della Valle D. Rhéologie d'émulsions alimentaires huile/eau: influence du procédé d'émulsification. Les Cahiers de Rhéologie. 16:(3):1999;358-363.
8. Dickinson E., Pawlowsky K. Effect of influence of high-pressure treatment on the rheology of flocculated emulsions containing protein and polysaccharide. Journal of Agricultural and Food Chemistry. 44:(10):1996;2992-3000.
9. Dumay E.M., Kalichevsky M., Cheftel J.C. High pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose. Journal of Agricultural and Food Chemistry. 42:1994;1861-1868.
10. Dumay E., Lambert C., Funtenberger S., Cheftel J.C. Effects of high pressure on the physico-chemical characteristics of dairy creams and model oil/water emulsions. Lebensm.-Wiss. U.-Technol. 29:1996;606-625.
11. Galazka V.B., Ledward D.A., Dickinson E., Langley K.R. High pressure effects on emulsifying behavior of whey protein concentrate. Journal of Food Science. 60:1995;213-630.
12. Galazka V.B., Dickinson E., Ledward D.A. Effect of high pressure on the emulsifying behaviour of β-lactoglobulin. Food Hydrocolloids. 10:1996;213-219.
13. Mac Clement D.J. Food emulsions: principles, practice and techniques. 1999;CRC Press LLC.
14. Mohan S., Narsimhan G. Coalescence of protein-stabilized emulsions in a high-pressure homogenizer. Journal of Colloid and Interface Science. 192:(1):1997;1-15.
15. Robin O., Blanchot V., Vuillemard J.C., Paquin P. Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules. Lait. 72:1992;511-531.
16. Quemada D. Rheological modelling of complex fluids. 1. The concept of effective volume fraction revisited. The European Physical Journal Applied Physics. 1:1998;119-127.
17. Pandolfe W.D. Effect of premix condition, surfactant concentration, and oil level on the formation of oil-in-water emulsions by homogenization. Journal of Dispersion Science and Technology. 16:(7):1995;633-650.
18. Pandolfe W.D. High-pressure homogenization. Chemical processing: (Chicago, I11). 61:(3):1998;39-43.
19. Walstra P. Effect of homogenization on the fat globule size distribution in milk. Netherlands Milk and Dairy Journal. 29:1975;279-294.
20. Walstra P. Formation of emulsions. Becher P., Encyclopedia of emulsion technology, chap. 2. 1:1983;Marcel Dekker, New York.