Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese...

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Bibliographic Details
Main Authors: Wojciech Smułek, Przemysław Siejak, Farahnaz Fathordoobady, Łukasz Masewicz, Yigong Guo, Małgorzata Jarzębska, David D. Kitts, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Jerzy Stangierski, Anna Szwajca, Anubhav Pratap-Singh, Maciej Jarzębski
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
nanoemulsion
whey protein
<i>Aesculus hippocastanum</i> L.
hempseed oil
emulsion stability
droplet size
Online Access:https://www.mdpi.com/1420-3049/26/19/5856

Internet

https://www.mdpi.com/1420-3049/26/19/5856

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