The heat stability of milk protein-stabilized oil-in-water emulsions: A review

2017 ◽  
Vol 28 ◽  
pp. 63-73 ◽  
Author(s):  
Yichao Liang ◽  
Lara Matia-Merino ◽  
Graeme Gillies ◽  
Hasmukh Patel ◽  
Aiqian Ye ◽  
...  
Keyword(s):  
Milk Protein ◽  
Heat Stability ◽  
Oil In Water

scholarly journals The heat stability of Rhamnolipid containing egg-protein stabilised oil-in-water emulsions

2021 ◽  
Vol 116 ◽  
pp. 106632
Author(s):  
Catherine Russell ◽  
Aikaterini A. Zompra ◽  
Georgios A. Spyroulias ◽  
Karina Salek ◽  
Stephen R. Euston
Keyword(s):  
Heat Stability ◽  
Egg Protein ◽  
Oil In Water

A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

2019 ◽  
Vol 86 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Isis Rodrigues Toledo Renhe ◽  
Zhengtao Zhao ◽  
Milena Corredig
Keyword(s):  
Membrane Filtration ◽  
Milk Protein ◽  
Ionic Composition ◽  
Protein Composition ◽  
Heat Stability ◽  
Casein Micelles ◽  
Protein Concentrates ◽  
Fresh Milk ◽  
Dairy Protein ◽  
The Impact

AbstractThe objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.

Effect of pH on heat stability of yak milk protein

2014 ◽  
Vol 35 (1) ◽  
pp. 102-105 ◽  
Author(s):  
Qiming Li ◽  
Ying Ma ◽  
Shenghua He ◽  
Walid Elfalleh ◽  
Weiyi Xu ◽  
...  
Keyword(s):  
Milk Protein ◽  
Heat Stability ◽  
Effect Of Ph ◽  
Yak Milk

HEAT STABILITY OF PEANUT/MILK PROTEIN BLENDS

1977 ◽  
Vol 1 (4) ◽  
pp. 263-270 ◽  
Author(s):  
R. H. SCHMIDT ◽  
P. H. MENDELSOHN
Keyword(s):  
Milk Protein ◽  
Heat Stability

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

2019 ◽  
Vol 88 ◽  
pp. 272-282 ◽  
Author(s):  
Xin Wang ◽  
Quanquan Lin ◽  
Aiqian Ye ◽  
Jianzhong Han ◽  
Harjinder Singh
Keyword(s):  
Milk Protein ◽  
Lipid Digestion ◽  
Oil In Water
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