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 SM ISO690:2012RADU, Oxana, BAERLE, Alexei, TATAROV, Pavel, POPOVICI, Cristina. Aggregative stability of emulsions containing walnut oil. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 230-231. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 230-231 | ||||||
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Phase diagrams of the state of a three-component emulsion – Walnut oil / Aqua / Ethanol were developed. It is shown that walnut oil is more prone to form A/O emulsion than O/A ones, that is possibly explains by the presence of surfactants in it. The aggregate stability of emulsions is also affected by the composition of a water-ethanol phase. The most stable emulsions were those that included practically equal volume fractions of ethanol and water. This fact could be explained by an approximate densities equality of polar (aqua + ethanol) and nonpolar (oil) phases. |
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| Cuvinte-cheie walnut oil, ethanol, emulsions, phase state diagrams, aggregative stability |
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