2016
DOI: 10.1080/01932691.2016.1215250
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Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth

Abstract: Gum tragacanth (GT) exuded from an Iranian Astragalus species was γ-irradiated at 0, 0.75, 1.5, 3, 5, 7, 10 kGy and used to stabilize a model oil in water emulsion system. Stability and physicochemical properties of emulsion samples were investigated with respect to the effect of irradiation treatment on functional properties of gum tragacanth.Particle size distribution, interfacial tension, zeta potential, steady shear and oscillatory rheological measurements were used to characterize and evaluate the emulsio… Show more

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Cited by 19 publications
(5 citation statements)
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References 36 publications
(52 reference statements)
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“…During agitation, as the volume fraction of the dispersed phase increased, more oil droplets were produced and the blue area enlarged. Mollakhalili Meybodi et al evaluated the effect of the volume fraction of the oil phase on the stability of an emulsion. They reported that as the volume fraction of the dispersed phase increased, the stability of emulsion decreased.…”
Section: Resultsmentioning
confidence: 99%
“…During agitation, as the volume fraction of the dispersed phase increased, more oil droplets were produced and the blue area enlarged. Mollakhalili Meybodi et al evaluated the effect of the volume fraction of the oil phase on the stability of an emulsion. They reported that as the volume fraction of the dispersed phase increased, the stability of emulsion decreased.…”
Section: Resultsmentioning
confidence: 99%
“…A similar relationship of ESI calculation, based on monitoring results of phase separation process, was presented in [11].…”
Section: Resultsmentioning
confidence: 79%
“…The necessary mechanical energy input can be provided by an extended emulsification time or an increase in the emulsification rate. Regarding the emulsion phase ratios, a correlation between an increase in droplet size with an increase in the dispersed phase volume was already reported [43]. This phenomenon can be correlated with a lack of emulsion stability causing coalescence due to an insufficient concentration of emulsifier to cover the O droplets [36,44,45].…”
Section: Resultsmentioning
confidence: 93%