Adsorption of Whey Protein Isolate at the Oil−Water Interface as a Function of Processing Conditions:  A Rheokinetic Study

1999 ◽  
Vol 47 (6) ◽  
pp. 2241-2248 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
M. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Interface ◽  
Processing Conditions ◽  
Oil Water

Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization

2021 ◽  
Vol 230 ◽  
pp. 116124
Author(s):  
I.S. Lopes ◽  
M. Michelon ◽  
L.G.R. Duarte ◽  
P. Prediger ◽  
R.L. Cunha ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Interface ◽  
Structure Modification ◽  
Oil Water

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Relaxation Phenomena in Whey Protein Isolate and Monoglyceride Mixed Films at the Air−Water Interface

2002 ◽  
Vol 41 (13) ◽  
pp. 3169-3178 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
Ma. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Relaxation Phenomena ◽  
Water Interface ◽  
Air Water Interface ◽  
Mixed Films

Whey Protein Isolate−Monoglyceride Mixed Monolayers at the Air−Water Interface. Structure, Morphology, and Interactions

Langmuir ◽  
2001 ◽  
Vol 17 (24) ◽  
pp. 7545-7553 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
M. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez ◽  
Marta Cejudo Fernández
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Interface Structure ◽  
Protein Isolate ◽  
Water Interface ◽  
Mixed Monolayers ◽  
Structure Morphology ◽  
Air Water Interface

Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

2010 ◽  
Vol 75 (2) ◽  
pp. E116-E125 ◽  
Author(s):  
Saehun Mun ◽  
Yongdoo Choi ◽  
Shin-Joung Rho ◽  
Choon-Gil Kang ◽  
Chan-Ho Park ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil Water ◽  
Polyglycerol Polyricinoleate
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