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Interfacial tensions of vegetable oil/water systems: Effect of oil purification
Abstract
Methods were developed to determine the interfacial tension (IT) of vegetable oil/water systems as a function of time, and to remove interfacially active contaminants from commercial vegetable oils. Interfacial tensions between commercial vegetable oils and water decreased with time due to the presence of impurities. Interfacial tensions of purified oils against water were substantially higher than those reported in the literature, and remained unchanged with time, thereby indicating the absence of surface chemical impurities in the oil. The lowering of IT in the case of commercial oils was ascribed to the presence of mixtures of monoglycerides.
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Citations
Cited by
Charging of Oil−Water Interfaces Due to Spontaneous Adsorption of Hydroxyl Ions
Marinova, K. G., Alargova, R. G., Denkov, N. D., Velev, O. D., Petsev, D. N., Ivanov, I. B., & Borwankar, R. P. (1996) · Langmuir · doi:10.1021/la950928i · Cited by 836
Wang, J.-M., Xia, N., Yang, X.-Q., Yin, S.-W., Qi, J.-R., He, X.-T., Yuan, D.-B., & Wang, L.-J. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf205128v · Cited by 326
Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
Olsmats, E., & Rennie, A. R. (2024) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2024.103123 · Cited by 50
Metadata
- Authors
- Gaonkar, A. G.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 1989-08
- Volume
- 66
- Issue
- 8
- Pages
- 1090-1092
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W2078242149
- Cited by
- 219
- References
- 0
- FWCI
- 4.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gaonkar, A. G. (1989). Interfacial tensions of vegetable oil/water systems: Effect of oil purification. Journal of the American Oil Chemists' Society. https://doi.org/10.1007/bf02670090
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