4.7 Article

Investigation of nanoemulsion interfacial properties: A mesoscopic simulation

期刊

JOURNAL OF FOOD ENGINEERING
卷 276, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.109877

关键词

Nanoemulsion; Interface; OSA starch; Dissipative particle dynamics; Lycopene; Diffusion

资金

  1. National Natural Science Foundation of China [31501471]
  2. Science and Technology Planning Project of Guangdong Province of China [2015A020209107]

向作者/读者索取更多资源

The interfacial and structural properties of lycopene nanoemulsions stabilized by modified octenyl succinic anhydride (OSA) starch were studied by dissipative particle dynamics (DPD) simulations. These dynamics simulations accurately reproduce nanoemulsion formation from dispersion to aggregation. NMR diffusivity studies provided data that were consistent with the model output, indicating that the model successfully reveals lycopene embedment in the emulsion as well as interactions between lycopene and starch molecules, which limit their respective movements. The interface between the oil and water phases, and emulsifier amphiphilicity, were apparent in the simulation snapshots and OSA starch density profiles. The simulations and experimental studies reveal that the emulsifier reduces interfacial tension more effectively within a suitable concentration range. The root mean square (RMS) end-to-end distance and Raman spectroscopic analysis both show that the emulsifiers at the interface are aligned and become more ordered at higher concentrations. These findings expand our understanding of this nanoemulsion system.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据