Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

The influence of various sugars, on the heat stability of a milk-protein-concentrate (MPC)-stabilized emulsion (10% w/w protein, 10% w/w oil) was studied. Regardless of concentration, the addition of sugars during emulsification slightly increased the droplet diameter except the addition of 20–30% w...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food hydrocolloids 2014-12, Vol.41, p.332-342
Hauptverfasser: Liang, Yichao, Matia-Merino, Lara, Patel, Hasmukh, Ye, Aiqian, Gillies, Graeme, Golding, Matt
Format: Artikel
Sprache:eng
Schlagworte:
Droplet formation
Droplets
Emulsion
Emulsions
Glucose
Heat stability
Maltodextrin
Maltose
Milk protein concentrate
Stability
Sugar
Sugars
Trehalose
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The influence of various sugars, on the heat stability of a milk-protein-concentrate (MPC)-stabilized emulsion (10% w/w protein, 10% w/w oil) was studied. Regardless of concentration, the addition of sugars during emulsification slightly increased the droplet diameter except the addition of 20–30% w/w maltodextrin significantly (p 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2014.04.022