Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels-Reference-Cited by-同舟云学术

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

Published:2018 Issue:2 Volume:9 Page:982-990
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zamani Somayeh¹²³⁴^ORCID,Malchione Nicholas¹²³⁴,Selig Michael J.¹²³⁴,Abbaspourrad Alireza¹²³⁴^ORCID

Affiliation:

1. Department of Food Science

2. College of Agriculture & Life Science

3. Cornell University

4. USA

Abstract

High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01800B

Reference34 articles.

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