Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 1, Pages 165-174Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2007.12.006
Keywords
WPI concentration; oil-phase volume fraction; xanthan gum; WPI bridging; depletion flocculation; droplet size; surface charge; creaming stability; lipid oxidation; emulsion rheology
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The influences of protein concentration (0.2, 1, 2wt%) and oil-phase volume fraction (5%, 20%, 40% v/v) Oil emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized oil-in-water emlsions containing 0.2 wt% xanthan gum (XG). The data of droplet size, surface charge. creaming index, oxidative stability, and emulsion rheology were obtained. The results showed that increasing WPI corcentration significantly affected droplet size, surface charge, and oxidative stability, but had little effect on creaming stability and emulsion rheology. At 0.2 wt% WPI, increasing oil-phase volume fraction greatly increased droplet size but no significant effect on surface charge. At 1 Dr 2 wt% WPI, increasing oil-phase volume fraction had less influence on droplet size but led to surface charge more negative. Increasing oil-phase volume fraction facilitated the inhibition of lipid oxidation. Meanwhile, oil-phase volume fraction played a dominant role in creaming stability and emulsion viscosity. The rheological data indicated the emulsions may undergo a behavior transition from an entropic polymer gel to an enthalpic particle gel when oil-phase volume fraction increased from 20% to 40% v/v. (C) 2008 Elsevier Ltd. All rights reserved.
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