Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration
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DOI: 10.1177/1082013220921595
Abstract: The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1β3βbar and temperature of 10β20β. In the conditions that show the more protein concentration were evaluated the interfacial… read more here.
Keywords: protein concentrate; interfacial emulsifying; emulsifying properties; properties whey ... See more keywords
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
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DOI: 10.3390/foods11020214
Abstract: The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH… read more here.
Keywords: beet pectin; sugar beet; conformation; interfacial emulsifying ... See more keywords