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Characterization of whey protein concentrates with regard to factors that affect their function at interfaces


Dissertation Abstracts International, B 43(8): 2491
Characterization of whey protein concentrates with regard to factors that affect their function at interfaces
Emulsifying and foaming properties of commercial whey protein concentrates (WPC) were studied using an aerated oil-water emulsion containing 30% dispersed phase. Foaming was predicted by sulphydryl contents of WPC. Stability of emulsions was studied using centrifugation. In most cases, centrifugation caused creaming, but not coalescence of fat globules. Emulsions containing insoluble whey proteins were highly stable but air incorporation was very poor.


Accession: 001053499



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