Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles
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- 作者：Bernard P. Binksa ; Kelly Muijlwijka ; b ; kelly.muijlwijk@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Henrië ; tte Komanb ; Albert T. Poortingab ; 1
- 关键词：Food ; Pickering ; Particles ; Surfactant ; Protein ; Surface activation
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：585-592
- 全文大小：1842 K
文摘
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Hydrophilic calcium carbonate particles were in situ hydrophobised.
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Ability of particles to stabilise foams depends on emulsifier structure.
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Only simple anionic surfactants could be used to stabilise the interface.
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Foams destabilised at pH 6 due to particle dissolution.
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Foam stability was regained at pH 6 by addition of milk salts.