Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107078
Abstract: Abstract There is an increasing interest to apply oleosomes (plant oil storage organelles) as natural oil droplets in food systems. Lipids are usually known to be detrimental for protein-stabilised foams due to the weakening of… read more here.
Keywords: protein stabilised; interface; oleosome mixtures; protein oleosome ... See more keywords
Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.07.016
Abstract: Abstract Mono- and diglycerides (MDGs) are emulsifiers used to modify physical properties and creaming stability in protein-stabilised emulsions. This study aims to understand the effect of different MDGs and sodium stearate on oil droplet size… read more here.
Keywords: protein stabilised; oil; stability; mdgs ... See more keywords