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Emulsion Droplets Entering and Spreading at the Air and Water Interface Studied by Drop Shape Tensiometry

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Title: Emulsion Droplets Entering and Spreading at the Air and Water Interface Studied by Drop Shape Tensiometry
Author: Geng, Jiahui
Department: Department of Food Science
Program: Food Science
Advisor: Lim, Loong-Tak
Abstract: This research investigated the entering and spreading phenomena of emulsion droplets at the air-water interface, as it relates to ring formation and oil spreading in beverage emulsions. Drop shape tensiometry was employed to observe the adsorption, entering or spreading of oil droplets. A flavor emulsion, resembling a beverage was employed as the model system for this thesis. The spreading coefficient was not an effective indicator for oil spreading at the air-water interface in the complex emulsion systems. In biopolymer based emulsion systems, the dilational elastic modulus is a better parameter than surface tension for predicting the entering and spreading events. It was also shown that instability may be prevented by addition of a low molecular weight emulsifier. For the first time, confocal microscopy was employed to observe adsorption and spreading of oil droplets in model beverage emulsions.
URI: http://hdl.handle.net/10214/9516
Date: 2016-02
Rights: Attribution 2.5 Canada
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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada