High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

2017 ◽  
Vol 8 (2) ◽  
pp. 584-594 ◽  
Author(s):  
Wahyu Wijaya ◽  
Paul Van der Meeren ◽  
Christofora Hanny Wijaya ◽  
Ashok R. Patel
Keyword(s):  
Whey Protein ◽  
Polymer Concentration ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Low Concentration ◽  
Internal Phase

Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).

Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

2021 ◽  
Vol 111 ◽  
pp. 106377
Author(s):  
Baozhong Guo ◽  
Xiuting Hu ◽  
Jianyong Wu ◽  
Ruiyun Chen ◽  
Taotao Dai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Soluble Starch ◽  
Protein Isolate ◽  
High Internal Phase Emulsion ◽  
Internal Phase

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

2018 ◽  
Vol 9 (2) ◽  
pp. 982-990 ◽  
Author(s):  
Somayeh Zamani ◽  
Nicholas Malchione ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Internal Phase ◽  
Shelf Stable

High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20.

Rheology of whey protein isolate-xanthan mixed solutions and gels. Effect of pH and xanthan concentration

Nahrung/Food ◽  
1997 ◽  
Vol 41 (6) ◽  
pp. 336-343 ◽  
Author(s):  
C. Sanchez ◽  
C. Schmitt ◽  
V. G. Babak ◽  
J. Hardy
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Mixed Solutions
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