title: Micro-viscosity of liquid oil confined in colloidal fat crystal networks.
abstract: Molecular rotors may be utilized as non-invasive, non-disruptive and highly sensitive alternatives to conventional measures of bulk viscosity when the oil is entrained in a colloidal fat crystal network. Oil viscosity changes based on the molecular confinement of the oil, which is dependent on its molecular volume. Changes in micro-viscosity were not dependent on the solids content, but instead were strongly dependent on the box-counting fractal dimension in high-space filling colloidal fat crystal networks (i.e., D > 1.89). A bulk oil viscosity is often an overestimation of the actual viscosity of the entrained oil and may not be appropriate when predicting diffusion in multi-phase materials.
authors.affiliation: School of Environmental and Biological Engineering, Department of Food Science. Rutgers, The State University of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA. rogers@aesop.rutgers.edu.
authors.forename: H
authors.initials: H
authors.lastname: Du
authors.forename: C
authors.initials: C
authors.lastname: Kim
authors.forename: M G
authors.initials: MG
authors.lastname: Corradini
authors.forename: R D
authors.initials: RD
authors.lastname: Ludescher
authors.forename: M A
authors.initials: MA
authors.lastname: Rogers