Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

[Display omitted] •Whey-plant protein-based emulsions had high physicochemical stability.•Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous.•Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emuls...

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Veröffentlicht in:Food hydrocolloids 2018-08, Vol.81, p.180-190
Hauptverfasser: Ho, Kacie K.H.Y., Schroën, Karin, San Martín-González, M. Fernanda, Berton-Carabin, Claire C.
Format: Artikel
Sprache:eng
Schlagworte:
Food Process Engineering
Leerstoelgroep Levensmiddelenproceskunde
Levensmiddelenproceskunde
VLAG
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Zusammenfassung:[Display omitted] •Whey-plant protein-based emulsions had high physicochemical stability.•Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous.•Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability.•Sodium caseinate-plant protein-based emulsions were physically unstable.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2018.02.033