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The Effect Of Ph On Phase Reversals Of Protein-Stabilized Emulsions, Samuel Arthur Bradford

Masters Theses

"The phase reversal of an emulsion from a system in which oil droplets are dispersed in a water medium to a system in which water droplets are dispersed in oil is dependent upon the interfacial characteristics of the liquids and the emulsifying agent being used, as well as the volume ratio of the two liquid phases. A preliminary investigation at this institution has indicated a possible relationship between phase reversal and the isoelectric point of gelatin used as the emulsifying agent. Since the properties of proteins vary so greatly with the hydrogen ion concentration, particularly near their isoelectric points, research …