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Aggregative stability of emulsions containing walnut oil

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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


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