Effect of confinement and kinetics on the morphology of phase separating gelatin-maltodextrin droplets.
作者： Sophia Fransson , Niklas Lorén , Annika Altskär , Anne-Marie Hermansson
DOI: 10.1021/BM900049A
关键词: Microstructure 、 Kinetics 、 Biopolymer 、 Maltodextrin 、 Morphology (linguistics) 、 Emulsion droplet 、 Chemical engineering 、 Gelatin 、 Chromatography 、 Phase (matter) 、 Chemistry
摘要: The effect of confinement on the structure evolution and final morphology during phase separation gelation gelatin maltodextrin was investigated compared to structures seen in bulk phase. Emulsion droplets with diameters from 4 300 μm were analyzed using confocal laser scanning microscopy image analysis. With microscope it possible follow entire separating process inside real-time. samples either quenched directly 70 °C down 20 or exposed holding times at 40 °C. Different cooling procedures studied examine both before after restricted geometries. concentration biopolymer mixture kept constant w/w% 6 maltodextrin. results revealed that size had a great initiation microstructure emulsion droplets. pha...
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