The choice of homogenisation equipment affects lipid oxidation in emulsions

► Oxidation in whey protein emulsions were greatly affected by the homogeniser used. ► Oxidation in casein emulsions were not affected by the homogeniser used. ► Casein emulsions were more oxidatively stable than whey protein emulsions. Milk proteins are often used by the food industry because of th...

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Veröffentlicht in:	Food chemistry 2012-09, Vol.134 (2), p.803-810
Hauptverfasser:	Horn, Anna Frisenfeldt, Nielsen, Nina Skall, Jensen, Louise Søgaard, Horsewell, Andy, Jacobsen, Charlotte
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cryo-tem Emulsions - chemistry Fat industries Fish oil-in-water emulsion Fish Oils - chemistry Food Handling - instrumentation Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Microfluidizer Milk and cheese industries. Ice creams Milk Proteins - chemistry Oxidation-Reduction Sodium caseinate Two-stage valve homogeniser Whey protein isolate Whey Proteins
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