The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Journal of Dispersion Science and Technology ◽

10.1080/01932690903546785 ◽

2010 ◽

Vol 32 (1) ◽

pp. 77-83 ◽

Author(s):

Duoxia Xu ◽

Fang Yuan ◽

Xiaoya Wang ◽

Xiaoting Li ◽

Zhanqun Hou ◽

...

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Freeze Thaw ◽

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A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

Chemical Engineering and Processing - Process Intensification ◽

10.1016/j.cep.2018.01.006 ◽

2018 ◽

Vol 125 ◽

pp. 139-149 ◽

Author(s):

Jitendra Carpenter ◽

Suja George ◽

Virendra Kumar Saharan

Keyword(s):

Comparative Study ◽

Olive Oil ◽

Sodium Alginate ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Water Emulsion ◽

Recirculating Flow ◽

Oil In Water ◽

Oil In Water Emulsion

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Comparative Study of Protein-lipid Co-oxidation in Whey Protein Isolate-stabilised Oil-in-water Emulsions Prepared by Different Homogenisation Methods

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2021.127916 ◽

2021 ◽

pp. 127916

Author(s):

Jiaxin Chen ◽

Xin Li ◽

Baohua Kong ◽

Qian Chen ◽

Qian Liu

Keyword(s):

Comparative Study ◽

Co Oxidation ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

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Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106119 ◽

2020 ◽

Vol 109 ◽

pp. 106119 ◽

Author(s):

Hao Cheng ◽

Haixia Zhang ◽

Di Li ◽

Hongwei Duan ◽

Li Liang

Keyword(s):

Whey Protein ◽

Chemical Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil In Water ◽

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Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions

Food Hydrocolloids ◽

10.1016/s0268-005x(09)80042-8 ◽

1994 ◽

Vol 8 (2) ◽

pp. 175-187 ◽

Author(s):

Josephine A. Hunt ◽

Douglas G. Dalgleish

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Adsorption Behaviour ◽

Oil In Water ◽

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Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)

Food Hydrocolloids ◽

10.1016/s0268-005x(03)00016-x ◽

2003 ◽

Vol 17 (4) ◽

pp. 549-561 ◽

Author(s):

Harjinder Singh ◽

Michelle Tamehana ◽

Yacine Hemar ◽

Peter A. Munro

Keyword(s):

Whey Protein ◽

Milk Proteins ◽

Whey Protein Isolate ◽

Protein Isolate ◽

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Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

Food Research International ◽

10.1016/j.foodres.2005.06.003 ◽

2006 ◽

Vol 39 (1) ◽

pp. 78-86 ◽

Author(s):

Ekasit Onsaard ◽

Manee Vittayanont ◽

Sukoncheun Srigam ◽

D. Julian McClements

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil In Water ◽

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Rheology and Oxidative Stability of Whey Protein Isolate-Stabilized Menhaden Oil-in-Water Emulsions as a Function of Heat Treatment

Journal of Food Science ◽

10.1111/j.1750-3841.2009.01387.x ◽

2010 ◽

Vol 75 (1) ◽

pp. C1-C8 ◽

Author(s):

Changhui Sun ◽

Sundaram Gunasekaran

Keyword(s):

Heat Treatment ◽

Oxidative Stability ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Menhaden Oil ◽

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A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate

Journal of Dispersion Science and Technology ◽

10.1080/01932691.2020.1816178 ◽

2020 ◽

pp. 1-10

Author(s):

Mohammad Hadian ◽

Mohsen Labbafi ◽

Seyed Mohammad Hashem Hosseini ◽

Mohammad Safari ◽

Renko de Vries

Keyword(s):

Whey Protein ◽

Double Layer ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil In Water ◽

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Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.105517 ◽

2020 ◽

Vol 101 ◽

pp. 105517 ◽

Author(s):

Jiang-Ning Hu ◽

Han Zheng ◽

Xian-Xin Chen ◽

Xiang Li ◽

Yu Xu ◽

...

Keyword(s):

Oxidative Stability ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Synergetic Effects ◽

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Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.08.007 ◽

2011 ◽

Vol 25 (5) ◽

pp. 868-878 ◽

Author(s):

Ali R. Taherian ◽

Michel Britten ◽

Hassan Sabik ◽

Patrick Fustier

Keyword(s):

Fish Oil ◽

Lipid Oxidation ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Fish Gelatin ◽

Physical Separation ◽

Oil In Water ◽

Beverage Emulsion

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