Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures
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چکیده
منابع مشابه
Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity.
This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that th...
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The aim of this research is to quantify the competitive adsorption of a whey protein concentrate (WPC) and hydroxypropyl-methyl-cellulose (HPMC so called E4M, E50LV and F4M) at the air-water interface by means of dynamic surface tensiometry and Brewster angle microscopy (BAM). These biopolymers are often used together in many food applications. The concentration of both protein and HPMC, and th...
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The objective of this work was to determine the effect of heat application on whey protein concentrate (WPC) in combination with hydroxypropylmethylcellulose (HPMC) addition to improve the foaming properties of the system and to relation these with the interfacial ones. Under these conditions 1 × 10-2 and 1% w/w of whey protein solutions were mixed with 1 × 10-2 and 1% w/w of polysaccharide. So...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2020.106467