Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate

被引：0

作者：

Zhao, Yinyu ^{[1
]}

Tian, Xiaona ^{[1
]}

Zhou, Guanghong ^{[1
]}

Zhang, Wangang ^{[1
]}

机构：

[1] Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 06期

关键词：

Cellulose - Rheology - Emulsification - Emulsions - Drops - Proteins - Ostwald ripening - Stability;

D O I：

10.7506/spkx1002-6630-20180109-108

中图分类号：

学科分类号：

摘要：

The objective of this study was to improve the stability of oil-in-water (O/W) pre-emulsion stabilized by whey protein isolate (WPI) using regenerated cellulose (RC) gel. Emulsions were prepared by adding 0%, 0.4%, 0.8%, 1.2% and 1.6% RC, respectively. The stability was examined by measuring stability index, emulsifying activity index (EAI), droplet size, microstructure and rheological properties. The results illustrated that emulsion stability and EAI were significantly improved by RC (P © 2019, China Food Publishing Company. All right reserved.

引用

页码：16 / 21