Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion-Reference-Cited by-同舟云学术

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

Published:2020 Issue:12 Volume:11 Page:10506-10518
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ubeyitogullari Ali¹²³⁴^ORCID,Rizvi Syed S. H.¹²³⁴⁵^ORCID

Affiliation:

1. Department of Food Science

2. Cornell University

3. Ithaca

4. USA

5. School of Chemical and Biomolecular Engineering

Abstract

Functionalization of milk protein concentrate by supercritical fluid extrusion enhanced its emulsifying properties, and the resulting emulsions with high protein contents were stable upon heating at 121 °C for 15 min.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02271C

Reference58 articles.

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5. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

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