The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions

The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions

ABSTRACT: The interaction between dairy proteins [micellar casein (MC) vs. whey protein isolate (WPI)] and phospholipids [PL; soy phosphatidylcholine (PC) vs. milk sphingomyelin (SM)] in an oil-in-water emulsion system was investigated. Sole PC–stabilized emulsion (1%, wt/vol) showed a significantly...

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Bibliographic Details
Main Authors: Nahyun Ahn, Ji-Hwa Park, Changhoon Chai, Jee-Young Imm
Format: Article
Language:English
Published: Elsevier 2022-05-01
Series:Journal of Dairy Science
Subjects:
oil-in-water emulsion
emulsion stability
protein sphingomyelin-phosphatidylcholine combination
protein surface load
microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222001473

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http://www.sciencedirect.com/science/article/pii/S0022030222001473

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