Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 90-96

  Pei, Yaqiong ^a,b   Wan, Jiawei ^a,b   You, Meng ^a   McClements, David Julian ^c   Li, Yan ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Dynamic interfacial properties; Emulsion stability; Phytic acid; Rheological properties; Whey protein

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; MIXERS (MACHINERY); MOLECULES; OILS AND FATS; OSTWALD RIPENING; PHASE INTERFACES; PHYSICOCHEMICAL PROPERTIES; PROTEINS; RHEOLOGY; STABILIZATION;

ACID WHEY; DYNAMIC INTERFACIAL PROPERTY; EMULSION STABILITY; INTERFACIAL PROPERTY; OIL DROPLETS; PHYTIC ACIDS; RHEOLOGICAL PROPERTY; RHEOLOGY MEASUREMENT; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

EMULSIONS;

EID: 85053063007     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.07.034     Document Type: Article

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