High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration-Reference-Cited by-同舟云学术

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

Published:2017 Issue:2 Volume:8 Page:584-594
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wijaya Wahyu¹²³⁴⁵,Van der Meeren Paul¹²³⁴⁵,Wijaya Christofora Hanny⁶⁷⁸⁹,Patel Ashok R.¹⁰¹¹¹²³⁴^ORCID

Affiliation:

1. Particle and Interfacial Technology Group

2. Department of Applied Analytical and Physical Chemistry

3. Faculty of Bioscience Engineering

4. Ghent University

5. B-9000 Gent

6. Department of Food Science and Technology

7. Faculty of Agricultural Technology

8. Bogor Agricultural University

9. Indonesia

10. Vandemoortele Centre for Lipid Science and Technology

11. Laboratory of Food Technology and Engineering

12. Department of Food Safety and Quality

Abstract

Surfactant-free HIPE (φ_oil = 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).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01027J

Reference45 articles.

1. E. Dickinson and G.Stainsby, Colloids in food, Applied Science Publishers, 1982

2. Rheological characterization of gel-in-oil-in-gel type structured emulsions

3. Stable and Temperature-Responsive Surfactant-Free Foamulsions with High Oil-Volume Fraction

4. Investigation of the Interaction between Emulsions and Suspensions (Suspoemulsions) Using Viscoelastic Measurements

5. Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T2-relaxometry

Cited by 156 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel bilayer pickering emulsions stabilized by in situ modification of zein via selenium nanoparticles: Optimization, physicochemical properties and permeation;Food Hydrocolloids;2024-11

2. High internal phase pickering emulsions stabilized by zein/whey protein nanofibril complexes: Preparation and lycopene loading;Food Chemistry;2024-09

3. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;2024-09

4. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise;Foods;2024-08-29

5. A Novel Pickering High Internal Phase Emulsion Gels Fabricated by Starch Nanocrystals and Bovine Serum Albumin Complexes;Starch - Stärke;2024-08-21