Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.07.005
Abstract: Abstract Background Pickering emulsions prepared using food-grade colloidal particles can be designed to have high physical stability, tunable textural attributes, and good loading/release properties. Protein-based colloidal particles are particularly suitable for this purpose because they… read more here.
Keywords: stabilized pickering; pickering emulsions; properties applications; protein stabilized ... See more keywords
Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization
Sign Up to like & getrecommendations! Published in 2020 at "RSC Advances"
DOI: 10.1039/d0ra00677g
Abstract: This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions. Emulsions were heated (UHT) either before or after a single homogenization (UHTSH, SHUHT) or homogenized both before and after heating… read more here.
Keywords: dairy protein; shuht; homogenization; protein stabilized ... See more keywords
Hydrophobicity Enhances the Formation of Protein-Stabilized Foams
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27072358
Abstract: Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently… read more here.
Keywords: hydrophobicity; foam ability; stabilized foams; protein stabilized ... See more keywords