This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax ...

We present the study on dynamic surface tension and surface dilatational elasticity properties of dilute aqueous systems of pentaglycerol fatty acid esters (pentaglycerol monostearate, C18G5, and pentaglycerol monooleate, C18:1G5, whey protein, sodium caseinate, and mixed surfactant and protein at room temperature. The adsorption kinetics at the air-liquid interface has been studied by bubble p...

The immobilization of Rhizopus oryzae lipase (RoL) by hydrophobic adsorption on polypropylene supports with additives was investigated. Additives such as hen egg albumin, sodium caseinate and CAVAMAX® W6 were used to coat the support during where immobilized RoL coated compared those noncoated support. Following immobilization, catalytic activity characterized based different temperatures pH. w...

Abstract The efficiency of the use protein-carbohydrate compositions in production baked meat product is substantiated. prospects using vegetable composites a composition based on flour from sprouted chickpea seeds, jerusalem artichoke and sodium caseinate dietary fibers, puree–like semi-finished ginger rhizome to improve functional technological properties stuffing system obtain with high yiel...

By exploiting the combined gelling and stabilizing properties of the milk protein casein, creamy foam structures can be made by whipping air into a matrix of flocculated protein-coated emulsion droplets. Acidified sodium caseinate-stabilized emulsions based on liquid triglyceride oil give rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all-liquid droplets with...

The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26.5 (sem 6.9) years and BMI 21.9 (sem ...