Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

2018 ◽  
Vol 108 ◽  
pp. 136-143 ◽  
Author(s):  
Mojtaba Delfanian ◽  
Seyed M.A. Razavi ◽  
Mohammad Hossein Haddad Khodaparast ◽  
Reza Esmaeilzadeh Kenari ◽  
Shiva Golmohammadzadeh
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Protein Isolates ◽  
Basil Seed Gum ◽  
Seed Gum ◽  
Nano Emulsion ◽  
Whey Protein Isolates ◽  
Physicochemical And Functional Properties

Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates

2012 ◽  
Vol 443-444 ◽  
pp. 660-665 ◽  
Author(s):  
Zhi Dong Liu ◽  
Ben Heng Guo ◽  
Mi Ya Su ◽  
Yin Yu Wang
Keyword(s):  
Whey Protein ◽  
Power Density ◽  
Functional Properties ◽  
Ultrasonic Treatment ◽  
Sonication Time ◽  
Protein Isolates ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Whey Protein Isolates ◽  
Water Holding

The effect of ultrasonic treatment on some functional properties whey protein isolates (WPIs) was investigated. The water holding capacity of WPIs treated by ultrasound was not significantly changed. The oil holding capacity of WPIs treated by ultrasonic was significantly higher than that by untreated by ultrasonic, especially the power of 50 %. The foaming capacity of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic, while the foaming stability of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic.The emulsifying capacity is almost unchanged. These results showed that ultrasonic treatment could effectively affected some functional properties of WPIs be associated with the sonication time and power density. Therefore, some functional properties of WPIs can be modified by ultrasonic treatment.

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 207-213 ◽  
Author(s):  
Ren Wang ◽  
Pengcheng Xu ◽  
Zhengxing Chen ◽  
Xing Zhou ◽  
Tao Wang
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Protein Isolates ◽  
Structural Interactions ◽  
Whey Protein Isolates

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

2014 ◽  
Vol 36 ◽  
pp. 123-129 ◽  
Author(s):  
Xuan-Hui He ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Guan-Li Zhao ◽  
Qiang Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties
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