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  • Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum.

    Author(s) : Sun, C. H.Gunasekaran, S.

    Author Affiliation : Food & Bioprocess Engineering Laboratory, University of Wisconsin-Madison, Madison, WI 53706, USA.

    Author Email : guna@wisc.edu

    Journal article : Food Hydrocolloids 2009 Vol.23 No.1 pp.165-174 ref.35

    Abstract : The influences of protein concentration (0.2, 1, 2 wt%) and oil-phase volume fraction (5%, 20%, 40% v/v) on emulsion stabilitystabilitySubject Category: Properties
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    and rheological propertiesrheological propertiesSubject Category: Properties
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    were investigated in whey proteinwhey proteinSubject Category: Commodities and Products
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    isolate (WPI)-stabilized oil-in-water emulsionsemulsionsSubject Category: Miscellaneous
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    containing 0.2 wt% xanthanxanthanSubject Category: Chemicals and Chemical Groups
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    gum (XG). The data of droplet sizedroplet sizeSubject Category: Properties
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    , surface charge, creaming index, oxidative stability, and emulsion rheologyrheologySubject Category: Disciplines, Occupations and Industries
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    were obtained. The results showed that increasing WPI concentration significantly affected droplet size, surface charge, and oxidative stability, but had little effect on creaming stability and emulsion rheology. At 0.2 wt% WPI, increasing oil-phase volume fraction greatly increased droplet size but no significant effect on surface charge. At 1 or 2 wt% WPI, increasing oil-phase volume fraction had less influence on droplet size but led to surface charge more negative. Increasing oil-phase volume fraction facilitated the inhibition of lipid oxidation. Meanwhile, oil-phase volume fraction played a dominant role in creaming stability and emulsion viscosityviscositySubject Category: Properties
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    . The rheological data indicated the emulsions may undergo a behavior transition from an entropic polymer gel to an enthalpic particle gel when oil-phase volume fraction increased from 20% to 40% v/v.

    ISSN : 0268-005X

    DOI : 10.1016/j.foodhyd.2007.12.006

    Record Number : 20093029378

    Publisher : Elsevier

    Location of publication : Oxford

    Country of publication : UK

    Language of text : English

    Indexing terms for this abstract:

    Descriptor(s) : droplet sizedroplet sizeSubject Category: Properties
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    , emulsionsemulsionsSubject Category: Miscellaneous
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    , gumsgumsSubject Category: Chemicals and Chemical Groups
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    , protein concentratesprotein concentratesSubject Category: Commodities and Products
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    , rheological propertiesrheological propertiesSubject Category: Properties
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    , rheologyrheologySubject Category: Disciplines, Occupations and Industries
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    , stabilitystabilitySubject Category: Properties
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    , viscosityviscositySubject Category: Properties
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    , whey proteinwhey proteinSubject Category: Commodities and Products
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    , xanthanxanthanSubject Category: Chemicals and Chemical Groups
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    Identifier(s) : drop size