Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Autor: Jéssica Thaís do Prado Silva, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, Vânia Regina Nicoletti

Publikováno v: Foods, Vol 10, Iss 6, p 1296 (2021)

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their fun

Externí odkaz: https://doaj.org/article/cab05637643a4dca8a93292c054f4f4f

Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Autor: Taís Téo de Barros Alexandrino, João Vitor Munari Benetti, Jéssica Thaís do Prado Silva, Vânia Regina Nicoletti, Karin Schroën, Odilio B. G. Assis, Jolet de Ruiter

Publikováno v: Foods, Vol 10, Iss 1296, p 1296 (2021)
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Foods, 10(6)
Foods 10 (2021) 6
Foods
Volume 10
Issue 6

Made available in DSpace on 2022-04-28T19:40:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-06-01 Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaf1f43af7aa8b2cd42c955352abc337
https://www.mdpi.com/2304-8158/10/6/1296