کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10376008 | 880382 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The temperature cycling stability against partial coalescence was investigated for heated acidified protein-stabilised o/w emulsions. As a protein source, skim milk powder (SMP), sodium caseinate and whey protein concentrate (WPC) were used. Completely denatured pre-heated WPC-based emulsions showed the lowest temperature cycling stability in terms of firmness and droplet size. Experiments with controlled degree of denaturation of the whey protein showed that the destabilisation of the emulsion set in, when insufficient native whey protein remained to cover the droplet interface.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 493-501
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 493-501
نویسندگان
Sotirios Kiokias, Arjen Bot,