Publicación: PHYSICOCHEMICAL PROPERTIES OF HIGH-PRESSURE TREATED LENTIL PROTEIN-BASED NANOEMULSIONS
| dc.creator | CAROLINA PAZ HERRERA LAVADOS | |
| dc.creator | LUIS EDUARDO MORENO OSORIO | |
| dc.creator | GIPSY ELIZABETH TABILO MUNIZAGA | |
| dc.creator | RICARDO DARÍO VILLALOBOS CARVAJAL | |
| dc.creator | MARIO OSVALDO PÉREZ WON | |
| dc.date | 2019 | |
| dc.date.accessioned | 2025-01-10T15:00:04Z | |
| dc.date.available | 2025-01-10T15:00:04Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | THE EMULSIFYING PROPERTIES OF PULSE PROTEINS OFFER THE POSSIBILITY TO PROVIDE FUNCTIONALITY TO COLLOIDAL FOOD SYSTEMS LIKE NANOEMULSIONS. THE OBJECTIVE WAS TO OBTAIN STABLE LENTIL NANOEMULSIONS THROUGH HIGH-PRESSURE HOMOGENIZATION (HPH) (50?300?MPA) USING DIFFERENT NUMBER OF HOMOGENIZATION PASSES (1?3) AND EMULSIFIER:OIL RATIOS (1:1, 1:2, 2:1). OIL-IN-WATER NANOEMULSIONS WERE CHARACTERIZED THROUGH PARTICLE SIZE DISTRIBUTION, MEAN DROPLET SIZE, POLIDISPERSITY INDEX (PDI), ?-POTENTIAL, INTERFACIAL TENSION (IT), STABILITY AGAINST CREAMING, AND FLOW BEHAVIOR. HPH >100?MPA CHANGED PARTICLE SIZE DISTRIBUTION OF 1:1 LENTIL NANOEMULSION FROM MULTIMODAL TO BIMODAL, REGARDLESS OF HOMOGENIZATION PASSES NUMBER. TWO HOMOGENIZATION PASSES AND RATIOS OF 1:1 AND 2:1 IMPROVED REDUCTION OF DROPLET SIZE (587?149?NM) AND PDI (0.821?0.168), WITH NO DIFFERENCE BETWEEN THOSE RATIOS. ?-POTENTIAL VALUES WERE LOWER THAN ?30?MV, WHICH CAN BE CONSIDERED AS A STABLE EMULSION. AS EMULSIFIERS, LENTIL PROTEINS DECREASED IT OF WATER-OIL INTERPHASE FROM 16.5 TO | |
| dc.format | application/pdf | |
| dc.identifier.doi | 10.1016/j.lwt.2018.11.070 | |
| dc.identifier.issn | 1096-1127 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/9943 | |
| dc.language | spa | |
| dc.publisher | LWT-FOOD SCIENCE AND TECHNOLOGY | |
| dc.relation.uri | 10.1016/j.lwt.2018.11.070 | |
| dc.rights | PUBLICADA | |
| dc.title | PHYSICOCHEMICAL PROPERTIES OF HIGH-PRESSURE TREATED LENTIL PROTEIN-BASED NANOEMULSIONS | |
| dc.type | ARTÍCULO | |
| dspace.entity.type | Publication | |
| ubb.Estado | PUBLICADA | |
| ubb.Otra Reparticion | DEPARTAMENTO DE CIENCIAS BASICAS | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN |
