Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106558 ◽

2021 ◽

Vol 114 ◽

pp. 106558

Author(s):

Daiki Murayama ◽

Scott A. Rankin ◽

Shinya Ikeda

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Competitive Displacement

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Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.04.126 ◽

2019 ◽

Vol 133 ◽

pp. 466-472 ◽

Author(s):

Ping Shao ◽

Jieru Feng ◽

Peilong Sun ◽

Christos Ritzoulis

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Water Interface ◽

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A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.11.015 ◽

2012 ◽

Vol 26 (2) ◽

pp. 448-455 ◽

Author(s):

Jin-Long Li ◽

Yong-Qiang Cheng ◽

Pan Wang ◽

Wen-Ting Zhao ◽

Li-Jun Yin ◽

...

Keyword(s):

Horseradish Peroxidase ◽

Whey Protein ◽

Emulsion Stability ◽

Whey Protein Isolate ◽

Protein Isolate

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Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures

Gums and Stabilisers for the Food Industry 15 ◽

10.1039/9781849730747-00230 ◽

2010 ◽

pp. 230-238

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Xanthan Gum ◽

Emulsion Stability

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The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: effect on emulsion stability

Colloids and Surfaces B Biointerfaces ◽

10.1016/j.colsurfb.2021.111936 ◽

2021 ◽

pp. 111936

Author(s):

Qiwei Du ◽

Shunyu Wang ◽

Fei Lyu ◽

Jianhua Liu ◽

Yuting Ding

Keyword(s):

High Temperature ◽

Whey Protein ◽

Emulsion Stability ◽

Protein Hydrolysate ◽

Covalent Bonding ◽

Whey Protein Hydrolysate ◽

Sterilization Effect

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Effect of blackberry and raspberry juice on whey protein emulsion stability

European Food Research and Technology ◽

10.1007/s00217-005-0033-y ◽

2005 ◽

Vol 221 (5) ◽

pp. 602-609 ◽

Author(s):

Kaarina Viljanen ◽

Andrew L. Halmos ◽

Andrew Sinclair ◽

Marina Heinonen

Keyword(s):

Whey Protein ◽

Emulsion Stability

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Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.08.004 ◽

2013 ◽

Vol 30 (2) ◽

pp. 552-558 ◽

Author(s):

Madzlan Kasran ◽

Steve W. Cui ◽

H. Douglas Goff

Keyword(s):

Whey Protein ◽

Maillard Reaction ◽

Emulsion Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Covalent Attachment ◽

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Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106391 ◽

2020 ◽

pp. 106391

Author(s):

Xiaoying Zhang ◽

Baokun Qi ◽

Fengying Xie ◽

Miao Hu ◽

Yufan Sun ◽

...

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Emulsion Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Water Interface ◽

Oil Water ◽

Influence Of Ph

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Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.06.001 ◽

2017 ◽

Vol 73 ◽

pp. 129-140 ◽

Author(s):

Anja Schröder ◽

Claire Berton-Carabin ◽

Paul Venema ◽

Leonardo Cornacchia

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Interfacial Properties ◽

Protein Hydrolysates ◽

Whey Protein Hydrolysates

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Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods

International Journal of Food Properties ◽

10.1080/10942912.2017.1362651 ◽

2017 ◽

pp. 1-12

Author(s):

Fatemeh Azarikia ◽

Soleiman Abbasi ◽

Martin G Scanlon ◽

David J McClements

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Environmental Stresses ◽

Layer By Layer ◽

Stability Enhancement

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Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability

Journal of Agricultural and Food Chemistry ◽

10.1021/jf970319b ◽

1997 ◽

Vol 45 (10) ◽

pp. 3813-3820 ◽

Author(s):

Srinivasan Damodaran ◽

Kamlesh Anand

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Protein Polymerization

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