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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 1627–1635 | Cite as

Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth

  • Khadije Abdolmaleki
  • Leyla Alizadeh
  • Kooshan NayebzadehEmail author
Original Paper
  • 55 Downloads

Abstract

In this paper, the effects of four different temperatures (5, 25, 37 and 50 °C) on the physical stability and the dynamic and steady-state shear rheological properties of sunflower oil-in-water emulsions prepared with gum tragacanth were investigated. Emulsions showed excellent stability against various instability mechanisms after 150 days storage at 5 and 25 °C. The experimental data had the best fit with power law model (R2 > 0.99). The effect of temperature on power law parameters was determined. The increase of temperature from 5 to 50 °C resulted in 4 times decrease in the flow consistency index, whereas the flow behavior index slightly enhanced with temperature (0.49–0.58). For all samples loss modulus (G″) was higher than the storage modulus (G′) in the low frequency range and G′ increased faster than G″ with frequency enhancement. A modified Cox–Merz rule was valid to emulsion samples using shift factors.

Keywords

Oil-in-water emulsions Physical stability Cox–Merz rule Storage modulus Loss modulus 

Notes

Acknowledgements

This research is linked to the project with number of 1396/62421 from Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We thank the “Student Research Committee” for their financial support of this study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Khadije Abdolmaleki
    • 1
    • 2
  • Leyla Alizadeh
    • 3
  • Kooshan Nayebzadeh
    • 3
    Email author
  1. 1.Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
  2. 2.Department of Food Science and Technology, School of Nutritional Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
  3. 3.Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran

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