Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quant...
Main Authors: | Ruttarattanamongkol, Khanitta, M., Nor Afizah, Rizvi, Syed S.H. |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2015
|
Online Access: | http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf |
Similar Items
-
Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate
by: DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke
Published: (2023-05-01) -
Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
by: Mustapha, Nor Afizah, et al.
Published: (2014) -
Rheological properties and stability investigation of solid-stabilized water-in-oil emulsion /
by: Mohammad Soufi Japirin, 1988-, et al.
Published: (2010) -
Development of Olive Oil and α-Tocopherol Containing Emulsions Stabilized by FucoPol: Rheological and Textural Analyses
by: Sílvia Baptista, et al.
Published: (2022-06-01) -
Rheology and Stability Mechanism of Water-in-crude Oil Emulsions Stabilized by Span 83
by: Akbari, Sweeta, et al.
Published: (2016)