Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions-Reference-Cited by-同舟云学术

Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions

Published:2020-01-29 Issue:3 Volume:73 Page:513-520
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Dybowska Brygida E¹^ORCID,Krupa‐Kozak Urszula²^ORCID

Affiliation:

1. Faculty of Food Sciences Chair of Process Engineering and Equipment University of Warmia and Mazury in Olsztyn Olsztyn 10‐957Poland

2. Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research of Polish Academy of Sciences Olsztyn 10‐748 Poland

Funder

Polish Ministry of Science and Higher Education

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12689

Reference35 articles.

1. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

2. Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins

3. Emulsions stabilized with solid nanoparticles: Pickering emulsions

4. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions

5. The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

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