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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

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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


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