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Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
Abstract
Corn oil‐in‐water emulsions (20 wt%, d 32 ∼ 0.6 μm) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl), and particle size, rheology and creaming were measured at 30°C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4–6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets.
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Dickinson, E., & McClements, D. J. (1996) · doi:10.1007/978-1-4613-1223-9 · Cited by 414
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Cited by
Verkempinck, S. H. E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A. M., Hendrickx, M. E., & Grauwet, T. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.014 · Cited by 173
Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams
Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.014 · Cited by 157
The role of protonation states in ligand-receptor recognition and binding.
Petukh, M., Stefl, S., & Alexov, E. (2013) · Current Pharmaceutical Design · doi:10.2174/1381612811319230004 · Cited by 101
Emulsifying properties of hemp proteins: Effect of isolation technique
Dapčević-Hadnađev, T., Dizdar, M., Pojić, M., Krstonošić, V., Zychowski, L. M., & Hadnađev, M. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.12.002 · Cited by 94
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
Pathak, M. (2017) · Nanotechnology Applications in Food · doi:10.1016/b978-0-12-811942-6.00005-4 · Cited by 44
Metadata
- Authors
- DEMETRIADES, K., COUPLAND, J. N., & McCLEMENTS, D. J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1997-03
- Volume
- 62
- Issue
- 2
- Pages
- 342-347
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1974904078
- Cited by
- 286
- References
- 1
- FWCI
- 12.98
- Type
- journal article
- Language
- en
- Open access
- closed
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- DEMETRIADES, K., COUPLAND, J. N., & McCLEMENTS, D. J. (1997). Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1997.tb03997.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
