Concentrated Pickering emulsions stabilised by hemp globulin–caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio
Author:
Affiliation:
1. Riddet Institute Centre of Research Excellence
2. Massey University
3. Palmerston North 4442
4. New Zealand
5. Fonterra Research and Development Centre
6. Food and Bio-based Products Group
Abstract
Nanoparticles composed of hemp globulins (HG) and sodium caseinate (SC) make the emulsion more solid-like after storage due to stronger short-range attractive forces between nanoparticles and oil droplets.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01745K
Reference62 articles.
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3. Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion
4. Processing, Nutrition, and Functionality of Hempseed Protein: A Review
5. Physicochemical and Functional Properties of Hemp (Cannabis sativa L.) Protein Isolate
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