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Zawała, Jan, 2026, "PEG/DEX aqueous two-phase systems stabilized by protein microgel particles", https://doi.org/10.18150/ALCS44, RepOD, V1
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Nanocząstki białkowe są znane jako skuteczne stabilizatory emulsji typu woda-w-wodzie (W/W) otrzymywanych z różnych wodnych układów dwufazowych (ang. aqueous two-phase systems - ATPS). Skuteczność stabilizacji emulsji przez takie cząstki przypisuje się ich powinowactwu do obszaru międzyfazowego woda/woda w odpowiednich układach ATPS. Ostatnie doniesienia litaraturowe mówią o tym, że dzieki odpowiednio zoptymalizowanym nanocząstkom, udało się otrzymać emulsje W/W o długotrwałej stabilności.
Niniejszy zbiór zawiera wyniki badań makroskopowej dynamiki wczesnego etapu kinetyki stabilności emulsji typu dekstran-w-glikolu polietylenowym (PEG/DEX), otrzymanych z jednego układu ATPS, które stabilizowane są otrzymanymi cząstkami mikrożelu β-laktoglobuliny o różnych średnicach (w przedziale ok. 40–190 nm). Wyniki wykazały istnienie progowej wielkości cząstek mikrożelu, powyżej której emulsja W/W jest stabilna, oraz że proces segregacyjnego rozdziału faz jest determinowany przez współdziałanie koalescencji kropli i sedymentacji.
Zbiór danych powiązany jest z publikacją naukową w Food Hydrocolloids (doi.org/10.1016/j.foodhyd.2025.111425)
Emulsje typu woda-w-wodzie, mikrożel białkowy, β-laktoglobulina, rozdział faz, koalescencja kropli, sedymentacja kropli
Andrzej Balis, Georgi Gochev, Domenico Truzzolillo, Dawid Lupa, Liliana Szyk-Warszynskaa, Jan Zawala, "Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel bparticle size on the rate of emulsion phase separation", Food Hydrocolloids 167 (2025) 111425 https://www.sciencedirect.com/science/article/abs/pii/S0268005X25003856?via%3Dihub doi: 10.1016/j.foodhyd.2025.111425
CC BY - Creative Commons Attribution 4.0
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