Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic

2020 ◽  
Vol 109 ◽  
pp. 106119 ◽  
Author(s):  
Hao Cheng ◽  
Haixia Zhang ◽  
Di Li ◽  
Hongwei Duan ◽  
Li Liang
Keyword(s):  
Whey Protein ◽  
Chemical Stability ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water ◽  
Oil Type

Interactions between whey protein isolate and gum Arabic

2010 ◽  
Vol 79 (2) ◽  
pp. 377-383 ◽  
Author(s):  
Miri Klein ◽  
Abraham Aserin ◽  
Paul Ben Ishai ◽  
Nissim Garti
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate

Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

2006 ◽  
Vol 39 (1) ◽  
pp. 78-86 ◽  
Author(s):  
Ekasit Onsaard ◽  
Manee Vittayanont ◽  
Sukoncheun Srigam ◽  
D. Julian McClements
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water ◽  
Coconut Cream

Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions

2020 ◽  
Vol 101 ◽  
pp. 105517 ◽  
Author(s):  
Jiang-Ning Hu ◽  
Han Zheng ◽  
Xian-Xin Chen ◽  
Xiang Li ◽  
Yu Xu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Synergetic Effects ◽  
Oil In Water
Sign in / Sign up

Export Citation Format

Share Document