Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients
作者： L M C Sagis , K N P Humblet-Hua , S E H J van Kempen
DOI: 10.1088/0953-8984/26/46/464105
关键词: Deformation (meteorology) 、 Nonlinear system 、 Stress (mechanics) 、 Surface tension 、 Mechanics 、 Signal 、 Crystallography 、 Lissajous curve 、 Materials science 、 Laplace's equation 、 Flexural rigidity
摘要: Interfaces stabilized by food-based ingredients, such as proteins or glycolipids, often display nonlinear behavior when subjected to oscillatory dilatational deformations, even at the lowest deformation amplitudes which can currently be applied experimentally. Here we show that classical approaches extract properties, based on Young?Laplace equation, may not always suitable analyze data. We discuss a number of examples food-ingredient interfaces (interfaces protein fibrils, protein?polysaccharide complexes and oligosaccharide?fatty aid conjugates) how an analysis dynamic surface tension signal using Lissajous plots protocol includes amplitude droplet size variations, used obtain more detailed accurate description their behavior.
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