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dc.contributor.author | Fabra Rovira, María José![]() |
es_ES |
dc.contributor.author | Pérez Masiá, Rocío![]() |
es_ES |
dc.contributor.author | Talens Oliag, Pau![]() |
es_ES |
dc.contributor.author | Chiralt, A.![]() |
es_ES |
dc.date.accessioned | 2017-01-23T09:25:52Z | |
dc.date.available | 2017-01-23T09:25:52Z | |
dc.date.issued | 2011-07 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.uri | http://hdl.handle.net/10251/77173 | |
dc.description.abstract | [EN] The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, different film-forming emulsions were prepared by using different homogenization methods and were characterized as to particle size distribution and rheological properties. Likewise, mechanical, structural and optical properties and water vapour permeability (WVP) of the obtained films were also determined. While films containing stearic acid showed a laminar-like structure, oleic acid was more homogeneously dispersed in the film matrix. These differences in structure make the stearic acid films less flexible, showing more surface roughness and less gloss and transparency than films containing oleic acid. The film microstructure also affects the WVP. In this sense, for oleic acid films, water barrier efficiency increased when homogenization conditions were more intense, whereas for films containing stearic acid, the opposite effect was observed. This different behavior was attributed to the different kind of lipid self-association in the aqueous media, protein interactions and their impact on the final film microstructure. © 2010 Elsevier Ltd. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through the project AGL2007-65503/ALI, from the Conselleria de Educacion de la Comunidad Valenciana through the Project GVPRE/2008/355 and from Vicerectorate for Research from UPV through the project PAID-06-08-3242. Author M.J. Fabra thanks the support of Campus de Excelencia Internacional from Universidad Politecnica de Valencia. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Hydrocolloids | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Fatty acids | es_ES |
dc.subject | Films | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject | Particle size | es_ES |
dc.subject | Physical properties | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2010.10.008 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//AGL2007-65503/ES/DESARROLLO DE RECUBRIMIENTOS COMESTIBLES CON MEZCLAS POLISACÁRIDO-PROTEÍNA-LÍPIDO. ANÁLISIS DE LA INFLUENCIA DE LAS PROPIEDADES DE LA EMULSIÓN EN LA FUNCIONALIDAD DEL FILM/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GVPRE%2F2008%2F355/ES/APLICACION DE RECUBRIMIENTOS COMESTIBLES EN FRUTOS SECOS Y FRUTAS PARCIALMENTE DESHIDRATADAS EN ARAS A MEJORAR LA CALIDAD Y ESTABILIDAD EN MEZCLAS CON CEREALES/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-06-08-3242/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Fabra Rovira, MJ.; Pérez Masiá, R.; Talens Oliag, P.; Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids. 25(5):1112-1121. https://doi.org/10.1016/j.foodhyd.2010.10.008 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.foodhyd.2010.10.008 | es_ES |
dc.description.upvformatpinicio | 1112 | es_ES |
dc.description.upvformatpfin | 1121 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 25 | es_ES |
dc.description.issue | 5 | es_ES |
dc.relation.senia | 193557 | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | |
dc.contributor.funder | Generalitat Valenciana | |
dc.contributor.funder | Universitat Politècnica de València |