A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

2018 ◽  
Vol 125 ◽  
pp. 139-149 ◽  
Author(s):  
Jitendra Carpenter ◽  
Suja George ◽  
Virendra Kumar Saharan
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Sodium Alginate ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Emulsion ◽  
Recirculating Flow ◽  
Oil In Water ◽  
Oil In Water Emulsion

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

2016 ◽  
Vol 7 (1) ◽  
pp. 227-238 ◽  
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Róisín Burke ◽  
Catherine Barry-Ryan ◽  
Raffaele Sacchi
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Olive Mill Wastewater ◽  
Oil In Water ◽  
Olive Mill

Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.

Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate

2014 ◽  
Vol 35 ◽  
pp. 129-136 ◽  
Author(s):  
Silvana A. Fioramonti ◽  
Adrián A. Perez ◽  
E. Elena Aríngoli ◽  
Amelia C. Rubiolo ◽  
Liliana G. Santiago
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Self Assembly ◽  
Whey Protein Isolate ◽  
Protein Isolate
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