Rheological properties of model emulsions containing oleosomes
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Zrt
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G') and viscous (G'') moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G' > G'' relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.
Açıklama
Anahtar Kelimeler
oleosomes, model emulsions, rheological properties
Kaynak
Acta Alimentaria
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
53
Sayı
3
