We present a new design for an interfacial dilational rheometer that can generate oscillatory dilational strain on a planar air-liquid interface. The strain is generated by a pneumatic mechanism involving a deformable film, which forms a circular barrier that can contract or expand under different pressures. The interfacial stress is measured using a Wilhelmy rod. We carefully examine and demonstrate the effects of potential sources of measurement error, including inertia, drag, buoyancy, flow from the bulk phase, and surface waves. The design avoids mixed deformations present in other instruments and is currently capable of accurate measurements at frequencies up to ∼0.1 Hz and dilational strains below 0.001, with potential for higher frequencies after further theoretical development. We demonstrate the integration of the interfacial dilational rheometer with a Langmuir trough by measuring the compression isotherm of an insoluble surfactant, stearic acid. Furthermore, we verify the capability of the interfacial dilational rheometer to perform frequency and amplitude sweeps and present the storage and loss moduli for a water-soluble surfactant, sodium dodecylbenzenesulfonate, at different concentrations.
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http://dx.doi.org/10.1063/5.0168137 | DOI Listing |
Food Chem
December 2024
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
The intricate interactions between stevioside (STE) and milk protein (mixtures of whey protein isolate and sodium caseinate, WPI/SC) as well as interfacial stabilization mechanisms were investigated. At the molecular scale, it was observed that the incorporation of the steviol hydrophobic skeleton enhanced the surface hydrophobicity of WPI/SC (from 1560.73 to 2175.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address:
Storage of shell eggs converts natural ovalbumin (N-OVA) into its more thermostable forms (S-OVA). This conversion may be associated with deterioration in the foaming properties of the stored shell egg. Thus, the foaming behavior of N-OVA and S-OVA, especially their performance at different pH conditions, was conducted.
View Article and Find Full Text PDFFood Res Int
December 2024
Department of Biotechnology and Microbiology, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland. Electronic address:
This study examined the interfacial evolution of individual bile salts (BSs) and their blends with phosphatidylcholine (BS/PC) to simulate the complex behaviour of human bile (HB) during lipolysis at the triglyceride/water interface. Using adsorption and desorption cycles, mimicking exposure to small intestinal fluids, we demonstrate that the interfacial behaviour of real HB can be replicated using simple mixtures of BSs and PC. Interfacial tension (IFT) measurements after lipolysis and desorption showed no significant differences (P > 0.
View Article and Find Full Text PDFGels
October 2024
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Gliadin nanoparticle (GNP) is a promising foaming agent, but its application is hindered by the limited foam stability under low acidic conditions. Herein, we attempted to tune the foam stability of GNP by coating it with flaxseed gum (FG) and investigated the structure, interfacial behaviors, and foam functionality of gliadin-FG (GFG) particles at pH 4.5.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China. Electronic address:
The limited adsorption capability of chickpea protein isolates (CPI) at the oil-water interface restricts its application in emulsions. This study aimed to improve the emulsifying properties and interfacial behaviors of CPI through Maillard reaction with citrus pectin (CP). The research findings showed that the covalent linking of CP with CPI caused the unfolding of the molecular structure of CPI, exposing more hydrophobic groups.
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