Dynamic Interfacial Rheology as a Tool for the Characterization of Whey Protein Isolates Gelation at the Oil−Water Interface

Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels

Food Chemistry ◽

10.1016/j.foodchem.2021.129703 ◽

2021 ◽

pp. 129703

Author(s):

Wei Gong ◽

Xiao-lu Guo ◽

Hai-bo Huang ◽

Xiang Li ◽

Yu Xu ◽

...

Keyword(s):

Plasma Treatment ◽

Whey Protein ◽

Structural Characterization ◽

Cold Plasma ◽

Protein Isolates ◽

Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.08.013 ◽

2017 ◽

Vol 63 ◽

pp. 8-18 ◽

Cited By ~ 21

Author(s):

F. Tamm ◽

S. Drusch

Keyword(s):

Enzymatic Hydrolysis ◽

Whey Protein ◽

Interfacial Rheology ◽

Water Interface ◽

Interfacial Layers ◽

Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions

Food Chemistry ◽

10.1016/j.foodchem.2020.128680 ◽

2021 ◽

Vol 346 ◽

pp. 128680

Author(s):

Yashu Chen ◽

Fenghong Huang ◽

Bijun Xie ◽

Zhida Sun ◽

David Julian McClements ◽

...

Keyword(s):

Whey Protein ◽

Potential Application ◽

Protein Isolates ◽

Fabrication And Characterization ◽

Whey Protein Isolates ◽

Lotus Seedpod

Rheological Properties and Characterization of Polymerized Whey Protein Isolates

Journal of Agricultural and Food Chemistry ◽

10.1021/jf981376n ◽

1999 ◽

Vol 47 (9) ◽

pp. 3649-3655 ◽

Cited By ~ 76

Author(s):

Bongkosh Vardhanabhuti ◽

E. Allen Foegeding

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Protein Isolates ◽

Properties And Characterization ◽

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

LWT ◽

10.1016/j.lwt.2018.11.006 ◽

2019 ◽

Vol 101 ◽

pp. 207-213 ◽

Cited By ~ 9

Author(s):

Ren Wang ◽

Pengcheng Xu ◽

Zhengxing Chen ◽

Xing Zhou ◽

Tao Wang

Keyword(s):

Whey Protein ◽

Soluble Protein ◽

Protein Isolates ◽

Structural Interactions ◽

Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release

LWT ◽

10.1016/j.lwt.2019.108625 ◽

2020 ◽

Vol 117 ◽

pp. 108625 ◽

Cited By ~ 1

Author(s):

Songwen Tan ◽

Chao Zhong ◽

Timothy Langrish

Keyword(s):

Controlled Release ◽

Whey Protein ◽

Spray Drying ◽

Protein Isolates ◽

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 ◽

Cited By ~ 11

Author(s):

Ping Shao ◽

Jieru Feng ◽

Peilong Sun ◽

Christos Ritzoulis

Keyword(s):

Whey Protein ◽

Emulsion Stability ◽

Gum Arabic ◽

Water Interface ◽

Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements

Biophysical Chemistry ◽

10.1016/s0301-4622(99)00082-4 ◽

1999 ◽

Vol 81 (1) ◽

pp. 59-80 ◽

Cited By ~ 313

Author(s):

C.J. Beverung ◽

C.J. Radke ◽

H.W. Blanch

Keyword(s):

Interfacial Tension ◽

Protein Adsorption ◽

Adsorption Kinetics ◽

Water Interface ◽

Interface Characterization ◽

Dynamic Interfacial Tension ◽

Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi ◽

10.25308/aduziraat.658620 ◽

2019 ◽

Author(s):

Ayşe Demet Karaman

Keyword(s):

Physicochemical Properties ◽

Whey Protein ◽

Low Fat ◽

Protein Isolates ◽

Characterization of the microwave-induced boiling behaviour at oil/water interface

International Journal of Heat and Mass Transfer ◽

10.1016/j.ijheatmasstransfer.2020.120107 ◽

2020 ◽

Vol 159 ◽

pp. 120107

Author(s):

Satoshi Sonobe ◽

Yosuke Shibata ◽

Yusuke Asakuma ◽

Anita Hyde ◽

Chi Phan

Keyword(s):

Water Interface ◽