Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate

Journal of Food Science ◽

10.1111/j.1365-2621.1996.tb10901.x ◽

1996 ◽

Vol 61 (5) ◽

pp. 916-920 ◽

Author(s):

SUSAN E. EUSTON ◽

HARJINDER SINGH ◽

PETER A. MUNRO ◽

DOUGLAS G. DALGLEISH

Keyword(s):

Whey Protein ◽

Sodium Caseinate ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Glycerol Monostearate ◽

Download Full-text

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

Download Full-text

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 ◽

Download Full-text

Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.05.021 ◽

2018 ◽

Vol 83 ◽

pp. 365-374 ◽

Author(s):

Christian Kleemann ◽

Ilka Selmer ◽

Irina Smirnova ◽

Ulrich Kulozik

Keyword(s):

Whey Protein ◽

Sodium Caseinate ◽

Whey Protein Isolate ◽

Egg White ◽

Protein Isolate ◽

Egg White Protein

Download Full-text

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 ◽

Download Full-text

Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate

Dairy Science and Technology ◽

10.1007/s13594-011-0032-7 ◽

2011 ◽

Vol 91 (6) ◽

pp. 719-737 ◽

Author(s):

Zafir Gaygadzhiev ◽

Milena Corredig ◽

Marcela Alexander

Keyword(s):

Whey Protein ◽

Sodium Caseinate ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil Droplets ◽

Rennet Coagulation

Download Full-text

Characterisation of binding of iron to sodium caseinate and whey protein isolate

Food Chemistry ◽

10.1016/j.foodchem.2008.10.062 ◽

2009 ◽

Vol 114 (3) ◽

pp. 1007-1013 ◽

Author(s):

M. Sugiarto ◽

A. Ye ◽

H. Singh

Keyword(s):

Whey Protein ◽

Sodium Caseinate ◽

Whey Protein Isolate ◽

Protein Isolate

Download Full-text

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 ◽

Download Full-text

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 ◽

Download Full-text

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 ◽

Download Full-text

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 ◽

Download Full-text