Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Rajamanickam Gopirajah ◽  
Poonam Singha ◽  
Sumera Javad ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Milk Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

2020 ◽  
Vol 11 (12) ◽  
pp. 10506-10518
Author(s):  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Milk Protein ◽  
Heat Stability ◽  
High Protein ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Milk Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Functionalization of milk protein concentrate by supercritical fluid extrusion enhanced its emulsifying properties, and the resulting emulsions with high protein contents were stable upon heating at 121 °C for 15 min.

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