Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

2021 ◽  
pp. 126470
Author(s):  
Ai Sato ◽  
Kentaro Matsumiya ◽  
Wataru Kaneko ◽  
Masanori Okazaki ◽  
Yasuki Matsumura
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Micellar Casein

scholarly journals Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Processes ◽  
2017 ◽  
Vol 5 (4) ◽  
pp. 6 ◽  
Author(s):  
Essam Hebishy ◽  
Anna Zamora ◽  
Martin Buffa ◽  
Anabel Blasco-Moreno ◽  
Antonio-José Trujillo
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Oil In Water

Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

2015 ◽  
Vol 80 (8) ◽  
pp. N1893-N1902 ◽  
Author(s):  
Zhengshan Wang ◽  
Sha Zhang ◽  
Bongkosh Vardhanabhuti
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Mixed Systems
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