Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 139-147

  Ruttarattanamongkol, Khanitta ^a   Nor Afizah, M ^b   Rizvi, Syed S H ^c  

^a NARESUAN UNIVERSITY   (Thailand)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

Droplet coalescence; Oil in water emulsion; Rheological properties; Stability; Texturized whey protein concentrate

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EFFLUENT TREATMENT; EMULSIFICATION; EMULSIONS; EXTRUSION; FOOD STORAGE; PROTEINS; RHEOLOGY; STABILITY; STORAGE (MATERIALS); SUPERCRITICAL FLUIDS; VEGETABLE OILS;

DROPLET COALESCENCE; EMULSION MORPHOLOGY; OIL-IN-WATER EMULSIONS; RHEOLOGICAL PROPERTY; SOLID-LIKE MATERIALS; STORAGE TEMPERATURES; SUPERCRITICAL FLUID EXTRUSION; TEXTURIZED WHEY PROTEINS;

OILS AND FATS;

ZEA MAYS;

EID: 84931259883     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.005     Document Type: Article

References (30)

1. K. Boode, and P. Walstra Partial coalescence of oil-in-water emulsion 1. Nature of aggregation Colloids Surf., A 61 1993 55 74
2. C. Boutin, H.J. Giroux, P. Paquin, and M. Britten Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions Int. Dairy J. 17 2007 696 703
3. J. Chen, and E. Dickinson Viscoelastic properties of heat-set whey protein emulsion gels J. Texture Stud. 29 1998 285 304
4. G.L. Cramp, A.M. Docking, S. Ghosh, and J.N. Coupland On the stability of oil-in-water emulsions to freezing Food Hydrocolloids 18 2004 899 905
5. D.G. Dalgleish Adsorption of protein and the stability of emulsions Trends Food Sci. Technol. 8 1997 1 6
6. D.F. Darling, and R.J. Birkett Food colloids in practice E. Dickinson, (Ed.), Food Emulsions and Foams 1987 Royal Society of Chemistry London
7. E. Davies, E. Dickinson, and R. Bee Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals Food Hydrocolloids 14 2000 145 153
8. T.D. Dimitrova, and F. Leal-Calderon Rheological properties of highly concentrated protein-stabilized emulsions Adv. Colloid Interface Sci. 108-109 2004 49 61
9. N. Gladwell, M.J. Grimson, R.R. Rahalkar, and P. Richmond Rheological behavior of soya oil-water emulsions: dependence upon oil concentration J. Food Sci. 50 1985 1985
10. Y. Hemar, and D.S. Horne Dynamic rheological properties of highly concentrated protein-stabilized emulsions Langmuir 16 2000 3050 3057
11. M. Hennock, R.R. Rahalkar, and P. Richmond Effect of Xanthan gum upon the rheology and stability of oil-water emulsions J. Food Sci. 49 1984 1271 1274
12. K.E. Kaylegian, and R.C. Lindsay Performance of selected milk fat fractions in cold-spreadable butter J. Dairy Sci. 75 1992 3307 3317
13. S. Kiokias, C.K. Reiffers-Magnani, and A. Bot Stability of whey-protein-stabilized oil-in-water emulsions during chilled storage and temperature cycling J. Agric. Food Chem. 52 2004 3823 3830
14. M.S. Lizarraga, L.G. Pan, M.C. Añon, and L.G. Santiago Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions - I. Whey protein concentrate Food Hydrocolloids 22 2008 868 878
15. L. Ma, and G.V. Barbosa-Cánovas Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations J. Food Eng. 25 1995 409 425
16. K. Manoi, and S.S.H. Rizvi Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion Food Res. Int. 41 2008 786 796
17. K. Manoi, and S.S.H. Rizvi Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate Food Hydrocolloids 23 2009 1837 1847
18. D.J. McClements Food Emulsions: Principles, Practices, and Techniques 2005 CRC Press Boca Raton, FL
19. N.A. Mustapha, and S.S.H. Rizvi Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature LWT-Food Sci. Technol. 57 2014 290 298
20. N.A. Mustapha, K. Ruttarattanamongkol, and S.S.H. Rizvi The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions Food Res. Int. 48 2012 470 477
21. G.G. Palazolo, D.A. Sorgentini, and J.R. Wagner Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions J. Am. Oil Chem. Soc. 81 2004 625 632
22. A. Raymundo, J.M. Franco, J. Empis, and I. Sousa Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein J. Am. Oil. Chem. Soc. 79 2002 783 790
23. P. Relkin, S. Sourdet, and P.-Y. Fosseux Fat crystallization in complex food emulsions. Effects of adsorbed milk proteins and of a whipping process J. Therm. Anal. Calorim. 71 2003 187 195
24. P. Rosa, G. Sala, T. Van Vliet, and F. Van De Velde Cold gelation of whey protein emulsions J. Texture Stud. 37 2006 516 537
25. D. Rousseau Fat crystals and emulsion stability-a review Food Res. Int. 33 2000 3 14
26. G.D. Scott Packing of spheres Nature 188 1960 908 909
27. V.L. Sok Line, G.E. Remondetto, and M. Suburade Cold gelation of β-lactoglobulin oil-in-water emulsions Food Hydrocolloids 19 2005 269 278
28. C. Sun, and S. Gunasekaran Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum Food Hydrocolloids 23 2009 165 174
29. F. Thivilliers, E. Laurichesses, H. Saadaoui, F. Leal-Calderon, and V. Schmitt Thermally induced gelling of oil-in water emulsions comprising partially crystallized droplets: the impact of interfacial crystals Langmuir 24 2008 13364 13375
30. S.A. Vanapalli, J. Palanuwech, and J.N. Coupland Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate Colloids Surf., A 204 2002 227 237