The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

2012 ◽  
Vol 48 (2) ◽  
pp. 470-477 ◽  
Author(s):  
Nor Afizah Mustapha ◽  
Khanitta Ruttarattanamongkol ◽  
Syed S.H. Rizvi
Keyword(s):  
Whey Protein ◽  
Supercritical Fluid ◽  
Heat Stability ◽  
Surface Hydrophobicity ◽  
Extrusion Process ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion ◽  
Concentrated Emulsions

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

2020 ◽  
Vol 11 (12) ◽  
pp. 10506-10518
Author(s):  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Milk Protein ◽  
Heat Stability ◽  
High Protein ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Milk Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Functionalization of milk protein concentrate by supercritical fluid extrusion enhanced its emulsifying properties, and the resulting emulsions with high protein contents were stable upon heating at 121 °C for 15 min.

scholarly journals Effects of defatting and desalting on heat stability of whey protein concentrate.

1985 ◽  
Vol 32 (7) ◽  
pp. 493-499
Author(s):  
Tamotsu KUWATA ◽  
Hideo OHTOMO ◽  
Etsuko HORI ◽  
Yoshiro YAMAMOTO
Keyword(s):  
Whey Protein ◽  
Heat Stability ◽  
Whey Protein Concentrate ◽  
Protein Concentrate
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