淀粉纳米颗粒增稠乳液的流变学
Rheology of Emulsions Thickened by Starch Nanoparticles.
作者信息
Pal Anuva, Pal Rajinder
机构信息
Department of Chemical Engineering, University of Waterloo, Waterloo, ON N2L 3G1, Canada.
出版信息
Nanomaterials (Basel). 2022 Jul 13;12(14):2391. doi: 10.3390/nano12142391.
The rheology of oil-in-water (O/W) emulsions thickened by starch nanoparticles is investigated here. The starch nanoparticle concentration is varied from 0 to 25 wt% based on the matrix aqueous phase. The oil concentration is varied from 0 to 65 wt%. At a given nanoparticle concentration, the emulsions are generally Newtonian at low oil concentrations. The emulsions become shear-thinning at high oil concentrations. The increase in nanoparticle concentration at a given oil concentration increases the consistency of the emulsion and enhances the shear-thinning behavior of emulsion. The rheological behavior of emulsions is described reasonably well by a power-law model. The consistency index of the emulsion increases with the increases in nanoparticle and oil concentrations. The flow behavior index of emulsion decreases with the increases in nanoparticle and oil concentrations, indicating an increase in the degree of shear-thinning in emulsion.
本文研究了由淀粉纳米颗粒增稠的水包油（O/W）乳液的流变学。基于基质水相，淀粉纳米颗粒浓度在0至25 wt%之间变化。油浓度在0至65 wt%之间变化。在给定的纳米颗粒浓度下，乳液在低油浓度时通常呈牛顿流体性质。乳液在高油浓度时变为剪切变稀。在给定油浓度下，纳米颗粒浓度的增加会提高乳液的稠度，并增强乳液的剪切变稀行为。幂律模型能较好地描述乳液的流变行为。乳液的稠度指数随纳米颗粒和油浓度的增加而增加。乳液的流动行为指数随纳米颗粒和油浓度的增加而降低，表明乳液的剪切变稀程度增加。
Zotero 插件