Rheological properties of model emulsions containing oleosomes

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dc.contributor.authorErinc, H.
dc.contributor.authorHarmankaya, B.
dc.date.accessioned2024-11-07T13:24:55Z
dc.date.available2024-11-07T13:24:55Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific Research Projects Unit of Nigde Omer Halisdemir University [TGT 2020/8-BAGEP]
dc.description.sponsorshipThis study was supported by the Scientific Research Projects Unit of Nigde Omer Halisdemir University (Project No: TGT 2020/8-BAGEP) .
dc.identifier.doi10.1556/066.2023.00296
dc.identifier.endpage359
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85203308340
dc.identifier.scopusqualityQ3
dc.identifier.startpage349
dc.identifier.urihttps://doi.org/10.1556/066.2023.00296
dc.identifier.urihttps://hdl.handle.net/11480/14402
dc.identifier.volume53
dc.identifier.wosWOS:001306626700002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectoleosomes
dc.subjectmodel emulsions
dc.subjectrheological properties
dc.titleRheological properties of model emulsions containing oleosomes
dc.typeArticle

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