About: Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization.

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About: Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization. Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In recent years, whey and isolated whey proteins have been attracting considerable attention not only for their nutritive but as well as functional properties. Their emulsifying properties can be interesting for food, pharmaceutical or cosmetic industries. The preparation of emulsion can be done simply only by mixing equipment, however, the production of stable emulsions with small oil droplets size and narrow size distributions are carried out by specially designed devices including rotor-stator, high-pressure, ultrasonic and membrane systems. In this work, model oil-in-water whey protein emulsions were pre-prepared from native whey and reconstituted whey powder by rotor-stator mixer and the final size of droplets was achieved by an ultrasound probe (5 ? 60 min) or by a valve homogenizer (0 ? 25 MPa). As it is well known, many properties of emulsions, such as stability, rheology and colour, depend on the emulsion droplets size and their size distribution, therefore, the emulsifying properties were ev In recent years, whey and isolated whey proteins have been attracting considerable attention not only for their nutritive but as well as functional properties. Their emulsifying properties can be interesting for food, pharmaceutical or cosmetic industries. The preparation of emulsion can be done simply only by mixing equipment, however, the production of stable emulsions with small oil droplets size and narrow size distributions are carried out by specially designed devices including rotor-stator, high-pressure, ultrasonic and membrane systems. In this work, model oil-in-water whey protein emulsions were pre-prepared from native whey and reconstituted whey powder by rotor-stator mixer and the final size of droplets was achieved by an ultrasound probe (5 ? 60 min) or by a valve homogenizer (0 ? 25 MPa). As it is well known, many properties of emulsions, such as stability, rheology and colour, depend on the emulsion droplets size and their size distribution, therefore, the emulsifying properties were ev (en)
Title	Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization. Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization. (en)
skos:prefLabel	Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization. Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization. (en)
skos:notation	RIV/60461373:22330/10:00024412!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kováčová, Renáta Mihulová, Miroslava Štětina, Jiří
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	257068
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024412
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	whey proteins; emulsion; homogenization; ultrasonication; particle size distribution; free oil; surface protein content (en)
http://linked.open.../riv/klicoveSlovo	emulsion free oil surface protein content ultrasonication homogenization particle size distribution whey proteins
http://linked.open...ontrolniKodProRIV	[E14112A0FDD3]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	CHISA 2010
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Štětina, Jiří Mihulová, Miroslava Kováčová, Renáta Nhan, Amanda
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	11 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Process Engineering Publisher, Novosad, J.
https://schema.org/isbn	978-80-02-02210-7
http://localhost/t...ganizacniJednotka	22330

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