Physical properties of whey protein stabilized emulsions as related to pH and NACl

K. Demetriades, John Neil Coupland, D. J. Mcclements

Research output: Contribution to journalArticlepeer-review

225 Scopus citations

Abstract

Corn oil-in-water emulsions (20 wt%, d32 ≃ 0.6 μm) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3-7) and salt concentrations (0-100 mM NaCl), and particle size, rheology and creaming were measured at 30°C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4-6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets.

Original languageEnglish (US)
Pages (from-to)342-347
Number of pages6
JournalJournal of Food Science
Volume62
Issue number2
DOIs
StatePublished - Jan 1 1997

All Science Journal Classification (ASJC) codes

  • Food Science

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