Aggregative stability of emulsions containing walnut oil

RADU, Oxana; BAERLE, Alexei; TATAROV, Pavel; POPOVICI, Cristina

DSpace Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2018
→
View Item

dc.contributor.author	RADU, Oxana
dc.contributor.author	BAERLE, Alexei
dc.contributor.author	TATAROV, Pavel
dc.contributor.author	POPOVICI, Cristina
dc.date.accessioned	2019-07-22T12:11:21Z
dc.date.available	2019-07-22T12:11:21Z
dc.date.issued	2018
dc.identifier.citation	RADU Oxana, BAERLE Alexei, TATAROV Pavel et al. Aggregative stability of emulsions containing walnut oil. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 230-231. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3724
dc.description.abstract	Phase diagrams of the state of a three-component emulsion – Walnut oil / Aqua / Ethanol were developed. It is shown that walnut oil is more prone to form A/O emulsion than O/A ones, that is possibly explains by the presence of surfactants in it. The aggregate stability of emulsions is also affected by the composition of a water-ethanol phase. The most stable emulsions were those that included practically equal volume fractions of ethanol and water. This fact could be explained by an approximate densities equality of polar (aqua + ethanol) and nonpolar (oil) phases.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	walnut oil	en_US
dc.subject	ethanol	en_US
dc.subject	emulsions	en_US
dc.subject	aggregative stability	en_US
dc.subject	ulei de nuci	en_US
dc.subject	etanol	en_US
dc.subject	emulsii alimentare	en_US
dc.subject	stabilitate agregata	en_US
dc.title	Aggregative stability of emulsions containing walnut oil	en_US
dc.type	Article	en_US