Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins


  • C. Bengoechea Departamento de Ingeniería Química, Universidad de Sevilla
  • A. Romero Departamento de Ingeniería Química, Universidad de Sevilla
  • F. Cordobés Departamento de Ingeniería Química, Universidad de Sevilla
  • A. Guerrero Departamento de Ingeniería Química, Universidad de Sevilla




Droplet Size Distribution, Emulsion, Linear Viscoelasticity, Protein


Droplet Size Distribution (DSD) and linear viscoelastic properties of concentrated o/w emulsions stabilized by different proteins (crayfish, gluten and soybean) have been studied. A typical behaviour of highly concentrated emulsions with a high degree of flocculation has been found. An increase in energy input for the emulsification process or in emulsifier concentration leads to an increase in both viscoelastic moduli (G’, G’’) as well as to a decrease in droplet size. Thus, an enhancement of the entanglement network produced by association of protein molecules that are surrounding oil droplets or are present in the continuous phase takes place, leading to a significant improvement of emulsion stability.


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How to Cite

Bengoechea C, Romero A, Cordobés F, Guerrero A. Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins. grasasaceites [Internet]. 2008Mar.30 [cited 2022Nov.30];59(1):62-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/492




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