Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of pickering emulsion and freeze-thaw stability of emulsion gels

2021 ◽  
pp. 103350
Author(s):  
Kaiyue Cen ◽  
Xi Yu ◽  
Chengcheng Gao ◽  
Xiao Feng ◽  
Xiaozhi Tang
Keyword(s):  
Rheological Properties ◽  
Vegetable Oils ◽  
Pickering Emulsion ◽  
Freeze Thaw ◽  
Protein Nanoparticles ◽  
Stability Of Emulsion

Freezing as a Storage Process for Aqueous Polymer Solutions

2005 ◽  
Vol 15 (2) ◽  
pp. 90-97 ◽  
Author(s):  
M. P. Escudier ◽  
J. Clement-Evans ◽  
R. J. Poole
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Storage Process ◽  
Polymeric Liquids ◽  
Freeze Thaw ◽  
Aqueous Polymer ◽  
Before And After ◽  
Novel Method ◽  
Normal Stress Differences ◽  
Initial Preparation

Abstract There is often a need to perform rheological tests on dilute polymeric liquids at a time long after their initial preparation, for example if a more sensitive or novel method of measuring a material property (such as uniaxial/biaxial extensional viscosity or second normal-stress differences) becomes available. An inexpensive method of storing such fluids which prevents any form of deterioration (e.g. bacteriological) would therefore be of great value. This study explores the potential of freezing as that storage process by investigating whether the freeze-thaw process itself leads to rheological changes. The rheological properties of three polymeric liquids: 0.25 % xanthan gum, 0.125% polyacrylamide and a 0.1 %/0.1 % carboxymethylcellulose / xanthan gum blend commonly used in non-Newtonian fluid flow studies were determined in both shear and oscillation before and after a freeze-thaw process. Within the uncertainty of the rheometer used, the rheological properties of the polymers studied were found to be unaffected by the freeze-thaw process leading to the conclusion that this storage method is indeed a practical possibility.

scholarly journals RHEOLOGICAL ANALYSIS OF VEGETABLE OILS USED FOR BIODIESEL PRODUCTION IN BRAZIL

2015 ◽  
Vol 14 (2) ◽  
pp. 31 ◽  
Author(s):  
L. E. Silva ◽  
C. A. C. Santos ◽  
J. E. S. Ribeiro ◽  
C. C. Souza ◽  
A. M. S. Sant’Ana
Keyword(s):  
Shear Stress ◽  
Rheological Properties ◽  
Vegetable Oils ◽  
Rheological Behavior ◽  
Apparent Viscosity ◽  
Biodiesel Production ◽  
Viscosity Data ◽  
Concentric Cylinder ◽  
Lower Shear ◽  
Different Temperatures

Rheology attempts to define a relationship between the stress acting on a given material and the resulting deformation and/or flow that takes place. Thus, the knowledge of rheological properties of fluid materials such as vegetable oils generates auxiliary data that can be used in its storage and application. In this context, the aim of this study was to evaluate the rheological behavior of vegetable oils (cotton, canola, sunflower, corn and soybean) at different temperatures, using four rheological models (Ostwald- de-Waelle, Herschel-Bulkley, Newton and Bingham). The rheological properties were determined using a Thermo Haake rheometer with concentric cylinder geometry. Measurements were taken at 30, 45 and 60 °C by controlling the temperature using a thermostatic bath coupled to the equipment. The software Rheowin Pro Job Manager was used for process control and data record. The rheograms were obtained by measuring the values of shear stress varying the shear rate from 100 to 600 s-1 within 250 seconds. For the analysis of the apparent viscosity at different shear rates was applied simple linear regression until 2nd degree with the aid of SAS (SAS/Stat 9.2) program. The apparent viscosity data were submitted to analysis of variance and the averages were compared by Tukey test at 5% of probability. Higher temperatures of the samples were correlated to lower shear stress values, hence lower values for viscosity and consistency index were obtained, since it is known that the density and viscosity are highly sensitive to temperature and that the increase in temperature results in reduction of viscosity, benefiting the fluid flow. The models of Newton and Ostwald-de-Waelle were chosen to evaluate the rheological behavior of the samples, showing a good fit for the rheological data.

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

2017 ◽  
Vol 8 (8) ◽  
pp. 2974-2981 ◽  
Author(s):  
Xue-Feng Zhu ◽  
Jie Zheng ◽  
Fu Liu ◽  
Chao-Ying Qiu ◽  
Wei-Feng Lin ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Pickering Emulsions ◽  
Protein Aggregate ◽  
Freeze Thaw ◽  
Protein Nanoparticles

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

2019 ◽  
Vol 40 (6) ◽  
pp. 909-917 ◽  
Author(s):  
Bei Jin ◽  
Xiaosong Zhou ◽  
Jinmin Guan ◽  
Shanglong Yan ◽  
Jiayin Xu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Pickering Emulsion ◽  
Protein Nanoparticles

Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion

2019 ◽  
Vol 55 ◽  
pp. 76-85 ◽  
Author(s):  
Fangjian Ning ◽  
Xiaoqi Wang ◽  
Huijuan Zheng ◽  
Kangyi Zhang ◽  
Chunqing Bai ◽  
...  
Keyword(s):  
Pickering Emulsion ◽  
Peanut Protein ◽  
Protein Nanoparticles

scholarly journals Experimental investigation of electro-rheological properties of modeled vegetable oils

2015 ◽  
Vol 53 (2) ◽  
pp. 1328-1337 ◽  
Author(s):  
S. Rubalya Valantina ◽  
D. Susan ◽  
S. Bavasri ◽  
V. Priyadarshini ◽  
R. Ramya Saraswathi ◽  
...  
Keyword(s):  
Experimental Investigation ◽  
Rheological Properties ◽  
Vegetable Oils
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