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Preparation of Stable Water in Water Pickering Emulsions By Nanostructured Protein-Peg Conjugates
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DOR
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20.1001.2.9919199705.1399.11.1.323.8
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نویسنده
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- - ,- -
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منبع
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كنگره مهندسي شيمي - 1399 - دوره : 11 - یازدهمین کنگره بین المللی مهندسی شیمی - کد همایش: 99191-99705
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چکیده
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Here, protein-methoxy polyethylene glycol conjugate was prepared aim to for the investigation of the stability of water in water pickering emulsions# the solutions of dextran and poly (ethylene glycol) in water were mixed to form immiscible two phases systems# protein particles were produced by conjugating methoxy poly (ethylene glycol) and whey protein in controlled conditions# the structure of the emulsions was visualized with confocal laser scanning microscopy (clsm)# it is shown that contrary to native proteins, protein particles adsorb at the interface and can form a monolayer that inhibits fusion of emulsion droplets# in this way, water in water emulsions could be stabilized for an hour and a half#
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کلیدواژه
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Water In Water ,Pickering Emulsion ,Whey Protein ,Peg ,Dextran ,Conjugation
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آدرس
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University Of Kashan, Iran, University Of Kashan, Iran
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Authors
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