Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 °C), in comparison to colloid mill (CM: 5000 rpm at 20 °C) and conventional homogenization (CH: 15 MPa at 60 °C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/1...

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Main Authors: Essam Hebishy, Anna Zamora, Martin Buffa, Anabel Blasco-Moreno, Antonio-José Trujillo
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2017-02-01
Colecção:Processes
Assuntos:
ultra-high pressure homogenization (UHPH)
whey protein
submicron emulsions
physical and oxidative stabilities
Acesso em linha:http://www.mdpi.com/2227-9717/5/1/6
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