{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T00:42:15Z","timestamp":1760920935616,"version":"build-2065373602"},"reference-count":30,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[1999,10,1]],"date-time":"1999-10-01T00:00:00Z","timestamp":938736000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Surfact &amp; Detergents"],"published-print":{"date-parts":[[1999,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This work studies the influence of a low\u2010molecular\u2010weight emulsifier\/lupin protein ratio on the linear viscoelastic properties of oil\u2010in\u2010water emulsions. With this aim, dynamic viscoelasticity tests, as well as droplet\u2010size distribution measurements, were done. Four types of low\u2010molecular\u2010weight emulsifiers were used. From the results, we conclude that emulsions stabilized by emulsifier blends show, in general, lower values of both the linear viscoelasticity functions and Sauter diameter than those found when lupin protein was used as the only emulsifier. Protein\u2010free emulsions may have similar parameter values when the surfactant induces a structured gel\u2010like continuous phase. Evolution of the linear viscoelastic functions with the composition of the mixed emulsifier has been explained on the basis of changes in interdroplet interactions, rheological behavior of the continuous phase, and surface viscoelasticity of the adsorbed emulsifier layer. However, the above\u2010mentioned behavior cannot be explained from changes in the emulsion droplet\u2010size distribution.<\/jats:p>","DOI":"10.1007\/s11743-999-0104-5","type":"journal-article","created":{"date-parts":[[2006,11,15]],"date-time":"2006-11-15T19:41:20Z","timestamp":1163619680000},"page":"545-551","source":"Crossref","is-referenced-by-count":15,"title":["Effect of the lupin protein\/surfactant ratio on linear viscoelastic properties of oil\u2010in\u2010water emulsions"],"prefix":"10.1002","volume":"2","author":[{"given":"A.","family":"Raymundo","sequence":"first","affiliation":[{"name":"Instituto Superior de Agronomia Universidade T\u00e9cnica de Lisboa  Tapada da Ajuda 1399 Lisboa Codex Portugal"}]},{"given":"J. M.","family":"Franco","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica Universidad de Huelva  21819 Palos de la Frontera (Huelva) Spain"}]},{"given":"P.","family":"Partal","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica Universidad de Huelva  21819 Palos de la Frontera (Huelva) Spain"}]},{"given":"I.","family":"Sousa","sequence":"additional","affiliation":[{"name":"Instituto Superior de Agronomia Universidade T\u00e9cnica de Lisboa  Tapada da Ajuda 1399 Lisboa Codex Portugal"}]},{"given":"C.","family":"Gallegos","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica Universidad de Huelva  21819 Palos de la Frontera (Huelva) Spain"}]}],"member":"311","published-online":{"date-parts":[[1999,10]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s002170050300"},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1521-3803(199808)42:03\/04<220::AID-FOOD220>3.0.CO;2-Q"},{"key":"e_1_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980284v"},{"key":"e_1_2_1_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268-005X(09)80273-7"},{"key":"e_1_2_1_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00082a013"},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9797(90)90231-C"},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268-005X(09)80358-5"},{"key":"e_1_2_1_9_1","first-page":"319","volume-title":"Gums and Stabilizers for the Food Industry","author":"Hong S.T.","year":"1996"},{"key":"e_1_2_1_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1996.tb12208.x"},{"key":"e_1_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9605355"},{"key":"e_1_2_1_12_1","first-page":"2560","article-title":"Influence of Water\u2010Soluble Nonionic Emulsifier on the Rheology of Heat\u2010Set Protein Stabilized Emulsion Gels","volume":"43","author":"Dickinson E.","year":"1995","journal-title":"Ibid."},{"key":"e_1_2_1_13_1","first-page":"199","article-title":"Rheology of Heat\u2010Set Emulsion Gels Containing \u03b2\u2010Lactoglobulin and Small\u2010Molecule Surfactants","volume":"50","author":"Dickinson E.","year":"1996","journal-title":"Neth. 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