Matches in SemOpenAlex for { <https://semopenalex.org/work/W1581955655> ?p ?o ?g. }
Showing items 1 to 63 of
63
with 100 items per page.
- W1581955655 abstract "The influence of oil-soluble surface-active components on the interactionsbetween fine sugar particles dispersed in different triglyceride oils has beeninvestigated at a range of volume fractions. Four techniques were applied:rheology. sedimentation, light microscopy and adsorption. Eight different types offood oil were used: sunflower oil, soybean oil, milk fat, lauric fat (palm kerneloil). cocoa butter, pure stearin, pure olein, and a combined fats mixture. Lowconcentration additions of the emulsifiers, soya lecithin (phosphatidylcholine),polyglycerol polyricinoleate (PGPR) or monoolein, were used to alter theinteractions between the hydrophilic sugar particles.In a dispersion of 70 wt % sugar and 0.3 % of lecithin, approximately 30-40 %of the emulsifier present was found to be adsorbed at the surface of the sugarparticlesThe viscosities of the dispersions in the different oils were found to be similarup to 30 wt % sugar content. At high sugar contents (30-60 wt %), however,differences between the oil samples were evident. Lauric fat generated the highestviscosity amongst the different oils whereas cocoa butter exhibited the lowest.The presence of the emulsifier lowered the viscosity of the dispersions to differingextents. The maximum effect was achieved in presence of soya lecithin.Gravity settling observations were made for dispersions of 10 wt % sugarparticles in the different oils in the presence and absence of emulsifier. Theemulsifiers were effective in reducing the volume of sediment and hence inincreasing the sediment particle packing density. This implies that the adsorbedsurface-active species reduce the strength of the attractive interactions betweenthe sedimenting sugar particles, in good agreement with the rheological data athigh sugar contents.Confocal laser microscopy was used to image the different mixtures, but it wasnot possible to quantify the sugar particle interactions with this technique." @default.
- W1581955655 created "2016-06-24" @default.
- W1581955655 creator A5086258107 @default.
- W1581955655 date "2005-01-01" @default.
- W1581955655 modified "2023-09-26" @default.
- W1581955655 title "Colloidal properties of sugar particle dispersions in foodoils with relevance to chocolate processing" @default.
- W1581955655 hasPublicationYear "2005" @default.
- W1581955655 type Work @default.
- W1581955655 sameAs 1581955655 @default.
- W1581955655 citedByCount "1" @default.
- W1581955655 crossrefType "dissertation" @default.
- W1581955655 hasAuthorship W1581955655A5086258107 @default.
- W1581955655 hasConcept C127413603 @default.
- W1581955655 hasConcept C159985019 @default.
- W1581955655 hasConcept C178790620 @default.
- W1581955655 hasConcept C185592680 @default.
- W1581955655 hasConcept C192562407 @default.
- W1581955655 hasConcept C200990466 @default.
- W1581955655 hasConcept C2777108408 @default.
- W1581955655 hasConcept C2779564620 @default.
- W1581955655 hasConcept C31903555 @default.
- W1581955655 hasConcept C42360764 @default.
- W1581955655 hasConcept C43617362 @default.
- W1581955655 hasConcept C59789625 @default.
- W1581955655 hasConceptScore W1581955655C127413603 @default.
- W1581955655 hasConceptScore W1581955655C159985019 @default.
- W1581955655 hasConceptScore W1581955655C178790620 @default.
- W1581955655 hasConceptScore W1581955655C185592680 @default.
- W1581955655 hasConceptScore W1581955655C192562407 @default.
- W1581955655 hasConceptScore W1581955655C200990466 @default.
- W1581955655 hasConceptScore W1581955655C2777108408 @default.
- W1581955655 hasConceptScore W1581955655C2779564620 @default.
- W1581955655 hasConceptScore W1581955655C31903555 @default.
- W1581955655 hasConceptScore W1581955655C42360764 @default.
- W1581955655 hasConceptScore W1581955655C43617362 @default.
- W1581955655 hasConceptScore W1581955655C59789625 @default.
- W1581955655 hasLocation W15819556551 @default.
- W1581955655 hasOpenAccess W1581955655 @default.
- W1581955655 hasPrimaryLocation W15819556551 @default.
- W1581955655 hasRelatedWork W1034416779 @default.
- W1581955655 hasRelatedWork W1819177940 @default.
- W1581955655 hasRelatedWork W1975861200 @default.
- W1581955655 hasRelatedWork W2008242771 @default.
- W1581955655 hasRelatedWork W2013629554 @default.
- W1581955655 hasRelatedWork W2030557729 @default.
- W1581955655 hasRelatedWork W2035469563 @default.
- W1581955655 hasRelatedWork W2039055258 @default.
- W1581955655 hasRelatedWork W2041776864 @default.
- W1581955655 hasRelatedWork W2061997182 @default.
- W1581955655 hasRelatedWork W2084630406 @default.
- W1581955655 hasRelatedWork W2091553110 @default.
- W1581955655 hasRelatedWork W2326023236 @default.
- W1581955655 hasRelatedWork W2799732240 @default.
- W1581955655 hasRelatedWork W2967775669 @default.
- W1581955655 hasRelatedWork W2992032484 @default.
- W1581955655 hasRelatedWork W3022319840 @default.
- W1581955655 hasRelatedWork W3092852750 @default.
- W1581955655 hasRelatedWork W2844098032 @default.
- W1581955655 hasRelatedWork W2896089001 @default.
- W1581955655 isParatext "false" @default.
- W1581955655 isRetracted "false" @default.
- W1581955655 magId "1581955655" @default.
- W1581955655 workType "dissertation" @default.