4.7 Article

Impact of sodium alginate on binary whey/pea protein-stabilised emulsions

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate

Travis G. Burger et al.

Summary: This research found that the handling temperature, spray drying pH, and hydrophobic interactions play significant roles in controlling the functionality of PPI during production. PPI demonstrated the best solubility and emulsifying properties at a spray drying pH of 9.0. Additionally, the use of propylene glycol during drying partially prevented protein aggregation and improved the stability of emulsions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Agriculture, Multidisciplinary

Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions

Xiaoying Zhang et al.

Summary: The study found that SPI-WPI mixed solutions can reduce the size distribution of emulsion droplets and significantly improve emulsion stability. Among the studied protein contents and ratios, the combination of 0.2 g kg(-1) protein content and SPI/WPI mass ratio of 1:9 showed the best emulsion stability.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Nutrition & Dietetics

Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment

Selina Cox et al.

Summary: The consumption of food additives has increased, particularly emulsifiers, with the rise of ultra-processed food intake. Research on the health effects of food additive emulsifiers is limited, and there are challenges in estimating exposure levels. Brand-specific databases for emulsifiers and longer-term human trials are needed for future research.

NUTRITION REVIEWS (2021)

Article Chemistry, Applied

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang et al.

Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment

Alexandra E. Hall et al.

Summary: The study found that both high pressure processing and heat treatment can denature pulse proteins and increase their surface hydrophobicity, leading to changes in emulsifying and foaming properties. Different types of pulse proteins and treatment methods have varying effects on these properties. Both treatments resulted in strong gels in 15g/100g samples, with the heat-induced gels having greater strength compared to pressure-induced gels.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Physical

Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

Emma B. A. Hinderink et al.

Summary: This study found that adding a second protein to emulsions can increase surface load, and protein-protein interactions are the key driving force for protein displacement.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)

Article Chemistry, Applied

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

H. T. Kristensen et al.

Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

Yue Ding et al.

Summary: This study investigated the emulsifying and emulsion stabilizing properties of fragments derived from vegetable proteins, highlighting the superior emulsifying properties of trypsin-generated soy protein fragments. Improved solubility due to higher hydrolysis levels is offset by deterioration in surface functionality of polypeptides.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Functional properties and structural characteristics of phosphorylated pea protein isolate

Yanhong Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Co-precipitation of whey and pea protein - indication of interactions

Heidi Thorgaard Kristensen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

Linda Le Roux et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Study on the emulsifying stability and interfacial adsorption of pea proteins

Maoshen Chen et al.

FOOD HYDROCOLLOIDS (2019)

Article Engineering, Chemical

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

Kaiyun Luo et al.

JOURNAL OF FOOD ENGINEERING (2019)

Review Food Science & Technology

Pea protein isolates: Structure, extraction, and functionality

A. C. Y. Lam et al.

FOOD REVIEWS INTERNATIONAL (2018)

Article Agriculture, Multidisciplinary

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

Mohamed-Lazhar Chihi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Structural and functional properties of alkali-treated high-amylose rice starch

Jinwen Cai et al.

FOOD CHEMISTRY (2014)

Article Chemistry, Applied

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Han-Ni Liang et al.

FOOD HYDROCOLLOIDS (2013)

Article Engineering, Chemical

The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

Yong Wang et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Biochemistry & Molecular Biology

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Miroljub Barac et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)

Review Engineering, Chemical

Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

M. Jayasundera et al.

JOURNAL OF FOOD ENGINEERING (2009)