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

Food and Function - Tập 9 Số 2 - Trang 982-990
Somayeh Zamani1,2,3, Nicholas Malchione1,2,3, Michael J. Selig1,2,3, Alireza Abbaspourrad1,2,3
1College of Agriculture & Life Science
2(Cornell University
3Department of Food Science, College of Agriculture & Life Science, Cornell University, NY, USA

Tóm tắt

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.

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