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Zhang R, Wei Y, Zou B, Zheng X, Ren C, Na X, Xu X, Du M, Zhu B, Wu C. Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content. Food Chem 2024; 457:140157. [PMID: 38924918 DOI: 10.1016/j.foodchem.2024.140157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 05/28/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024]
Abstract
In response to the increasing demand for nutritionally rich foods, consumer preference for protein-enriched beverages has grown. However, heat-induced protein aggregation and gelation significantly hinders the production of high-protein drinks. In this study, oil-in-water (O/W) emulsions with exceptional thermal stability were formulated using modified soy protein particles (MSPs). These MSPs effectively resisted gel formation, even at a protein concentration of up to 20% (w/v). In contrast, emulsions prepared with untreated soy proteins (SPs) experienced pronounced gelation under identical conditions. The compact structure of MSPs, in comparison to SPs, imparted resistance to heat-induced denaturation and aggregation. Additionally, the emulsion displayed heightened heat processing insensitivity, due to the enhanced hydrophobicity of MSPs and their rapid adsorption at the oil-water interface, resulting in a denser, more elastic, and resilient interfacial film. These findings provide practical insights for the formulation of protein-rich milk alternatives, meeting the evolving market demands.
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Affiliation(s)
- Rui Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Yixue Wei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Chao Ren
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing & Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
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Wu J, Chen S, Van der Meeren P. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods. Foods 2024; 13:2236. [PMID: 39063320 PMCID: PMC11275249 DOI: 10.3390/foods13142236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of manufacturing facilities. In this review, an overview of the chemical changes in milk subjected to high-temperature heating is given. An emphasis is given to the studies of traditional and state-of-the-art strategies for assessing the milk thermostability, as well as their influencing factors. Traditional subjective and objective techniques have been used extensively in many studies for evaluating thermostability, whereas recent research has been focused on novel approaches with greater objectivity and accuracy, including innovative physical, spectroscopic, and predictive tools.
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Affiliation(s)
- Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
| | - Simin Chen
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou 511436, China
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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Yang XY, Shi LS, Gong T, Hu CY, Guo YR, Meng YH. Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate. Int J Biol Macromol 2022; 222:1700-1708. [PMID: 36179870 DOI: 10.1016/j.ijbiomac.2022.09.223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/24/2022] [Indexed: 11/05/2022]
Abstract
The lacquer seed oil has received extensive attention in the food industry due to its health function, such as regulating blood lipids. But its by-product, lacquer seed meal, is often used as a low-value-added product such as animal feed. Lacquer seed meal contains about 20 % protein, which has amphiphilic properties, and there is limited attention to its emulsifying properties. In this study, the impact of heat treatment on the emulsifying properties of lacquer seed protein isolate (LSPI) was investigated. The EAI and ESI of the 120 °C heated LSPI increased by 77.1 % and 55.2 %, respectively. The emulsions prepared using heat-modified LSPI (120 °C) further showed lower hydroperoxide, TBARS and protein carbonyl contents (only 61.3 %, 61.0 % and 58.6 % of control) after storage. This result indicates that heat-treated LSPI retarded lipid and protein oxidation in LSPI-stabilized emulsions during storage. Changes in protein structure showed that increasing heating temperature resulted in the depolymerization of tertiary structure, higher surface hydrophobicity and lower contents of α-helix of LSPI. These changes in protein structure made the heated LSPIs have better emulsifying properties. Therefore, these findings developed a new use of LSPI and greatly enhanced the potential of LSPI as a natural emulsifier in the food industry.
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Affiliation(s)
- Xue Yan Yang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Lin Shan Shi
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Tian Gong
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Ching Yuan Hu
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI 96822, USA.
| | - Yu Rong Guo
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
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Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186036. [PMID: 36144772 PMCID: PMC9503630 DOI: 10.3390/molecules27186036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022]
Abstract
Egg-white protein has an abundance of hydrophobic amino acids and could be a potential emulsifier after modification. Here, egg-white protein was modified via ultrasonic and transglutaminase treatments to destroy the globular structure. The egg-white protein gel particles (EWP-GPs) were prepared and then a novel highly stable EWP-chitosan double-layer emulsion was constructed. When ultrasonic treatment was applied at 240 W and TGase (20 U/g EWP) treatment, the EWP-GPs had a low particle size and good emulsification performance. The particle size of EWP-GPs was a minimum of 287 nm, and the polymer dispersity index (PDI) was 0.41. The three-phase contact angle (θo/w) of EWP-GPs was 79.6° (lower than 90°), performing with good wettability. Based on these results, the EWP-chitosan double-layer emulsion was prepared through the EWP-GPs being treated with 240 W ultrasound, TGase, and chitosan in this study. When the double-layer emulsion had 0.6% (v/v) chitosan, the zeta potential of the double-layer emulsion was -1.1 mV and the double-layer emulsion had a small particle size (56.87 µm). The creaming index of double-layer emulsion at 0.6% (v/v) chitosan was 16.3% and the droplets were dispersed uniformly. According to the rheological results, the storage modulus (G') was larger than the loss modulus (G″) in the whole frequency, indicating the formation of an elastic gel network structure in the emulsion. It is hoped to develop a novel food-grade stabilizer and a stable double-layer emulsion, providing new environment-friendly processing in hen egg products and delivery systems.
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Impact of variation in calcium level on the technofunctional properties of milk protein concentrate. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein. Foods 2022; 11:foods11071042. [PMID: 35407129 PMCID: PMC8997637 DOI: 10.3390/foods11071042] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/27/2023] Open
Abstract
In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the poor emulsifying properties of coconut proteins restrict its development. In this study, the effect of ultrasound combined with preheating on coconut globulin and coconut milk was evaluated by physicochemical properties and structural characteristics. The results showed that ultrasound and 90 °C preheating gave coconut protein better emulsifying and thermal properties, demonstrated by higher solubility (45.2% to 53.5%), fewer free sulfhydryl groups (33.24 to 28.05 μmol/g) and higher surface hydrophobicity (7658.6 to 10,815.1). Additionally, Fourier transform infrared spectroscopy and scanning electron microscopy showed obvious changes in the secondary structure. Furthermore, the change in the physicochemical properties of the protein brought a higher zeta potential (−11 to −23 mV), decreased the thermal aggregation rate (148.5% to 13.4%) and increased the viscosity (126.9 to 1103.0 m·Pa·s) of the coconut milk, which indicates that ultrasound combined with preheating treatment provided coconut milk with better thermal stability. In conclusion, ultrasound combined with preheating will have a better influence on modifying coconut globulin and increasing the thermal stability of coconut milk. This study provides evidence that ultrasound and other modification technologies can be combined to solve the problems encountered in the processing of coconut protein products.
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Khalesi M, FitzGerald RJ. Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins. Food Res Int 2021; 147:110576. [PMID: 34399548 DOI: 10.1016/j.foodres.2021.110576] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/28/2022]
Abstract
Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse range of applications in food products. The technofunctional properties of two MPC85 samples having similar gross composition but different levels of native whey protein (WP), i.e., MPC85S1 and MPC85S2 with 16.6 and 6.0 g native WP/100 g protein, respectively, were compared. Rheometeric analysis showed that under an applied normal stress of 1.0-15.0 kPa, the compressibility, the air permeability and the cohesiveness of MPC85S2 was higher compared to MPC85S1. Differential scanning calorimetry showed that protein denaturation in MPC85S1 began at 63 °C while for MPC85S2 it began at 70 °C. The heat coagulation time (HCT at 140 °C) for 4.2% (w/v, on a protein basis) reconstituted MPC85S1 and MPC85S2 was 2.2 and 2.7 min, respectively. While a higher lightness for MPC85S1 was evidenced using colourimeter analysis, the colour stability on oven drying at 95 °C for MPC85S2 was higher than MPC85S1. The emulsion produced with MPC85S1 flocculated after 1 d and phase separation occurred after 14 d. In the case of MPC85S2, flocculation began after 4 d while phase separation was observed at 33 d. The viscosity of MPC85S2 (4.2% (w/v) protein) was higher than MPC85S1. This study showed differences between the flowability, viscosity, colour properties, thermal stability (in powder and in reconstituted format), emulsification and buffering capacity for MPC samples having two different levels of WP denaturation. The results demonstrated that the MPCs studied having two different levels of WP denaturation could be targeted for different functional applications. The minimal/maximum level of denaturation required to induce technofunctional property differences requires further study.
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Ellouze M, Vial C, Attia H, Ayadi MA. Camel α−lactalbumin at the oil−water interface: Effect of pH and heat treatment on the structure, surface characteristics and emulsifying properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108550] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Dhungana P, Truong T, Bansal N, Bhandari B. Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Res Int 2019; 123:153-165. [PMID: 31284963 DOI: 10.1016/j.foodres.2019.04.054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 04/19/2019] [Accepted: 04/23/2019] [Indexed: 10/26/2022]
Abstract
Milk fat globule size plays a significant role in stability, microstructure and nutritional functionalities of dairy-based products. Understanding of thermal stability of differentiated-size fat globules in dairy creams can provide intervention opportunities for improving functionalities and shelf-life of dairy-based products. This study focused on apparent thermal and UHT stability of native, homogenized (from native cream) and recombined creams (sodium caseinate-stabilized anhydrous milk fat) as a function of their fat globule sizes at 18 and 36% fat contents. Native creams were fractionated by the two-stage centrifugal method into five sizes (~1.45, ~2.45-3.65, ~3.85 and ~4.5 μm) whereas homogenized and recombined creams (~1.45, ~2.45, ~3.85 and ~4.5 μm) were obtained by microfluidisation. All cream samples were tested for thermal stability at 140 °C following a test similar to Heat Coagulation Time. Some selected creams were also studied for UHT stability at 140 °C for 4 s. Native creams exhibited diverse thermal stability depending upon fat content and size; however, native creams (~2.45-3.65 and ~4.5 μm) were UHT stable. Native creams of all sizes were also significantly more thermal stable than homogenized creams. Homogenized creams of all sizes at both fat contents showed poor apparent thermal and UHT stability. It appeared that small fat globules of native creams were more heat stable than larger fat globules at 18% fat content. Recombined creams made with sodium caseinate as emulsifier (without the presence of other milk components) were the most stable among all. However, dilution of recombined cream with skim milk or lactose significantly reduced their apparent thermal stability, but they were UHT stable.
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Affiliation(s)
- Pramesh Dhungana
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Tuyen Truong
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia; School of Science, RMIT University, VIC 3001, Australia
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Bhesh Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Drapala KP, Auty MA, Mulvihill DM, O'Mahony JA. Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation. Food Res Int 2016; 88:42-51. [DOI: 10.1016/j.foodres.2016.01.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 01/27/2016] [Accepted: 01/30/2016] [Indexed: 10/22/2022]
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14
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The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chem 2015; 167:100-6. [DOI: 10.1016/j.foodchem.2014.06.070] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 06/15/2014] [Accepted: 06/16/2014] [Indexed: 11/24/2022]
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15
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Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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