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  • The influence of drying and ultrafiltration, as common methods for whey processing, were characterised on emulsifying properties of whey proteins. The oil-in-water emulsions with various oil contents (10 ? 60 % w/w) and various protein concentrations were prepared using a rotor-stator mixer from native whey, reconstituted whey powder and reconstituted whey protein concentrate. The emulsifying properties were evaluated by determination of particle size distribution measured by laser diffraction and verified by microscoping observations. The oil droplets sizes increased both by increasing oil content and by decreasing content of proteins. It was possible to observe a significant increase of free oil at emulsions prepared from whey powders up to 40 % of oil content. Content of free oil was higher for reconstituted whey powder in comparison with whey protein concentrate. Further, the evaluation of the functional properties was completed by analysis of surface protein content. Whey protein concentrate show
  • The influence of drying and ultrafiltration, as common methods for whey processing, were characterised on emulsifying properties of whey proteins. The oil-in-water emulsions with various oil contents (10 ? 60 % w/w) and various protein concentrations were prepared using a rotor-stator mixer from native whey, reconstituted whey powder and reconstituted whey protein concentrate. The emulsifying properties were evaluated by determination of particle size distribution measured by laser diffraction and verified by microscoping observations. The oil droplets sizes increased both by increasing oil content and by decreasing content of proteins. It was possible to observe a significant increase of free oil at emulsions prepared from whey powders up to 40 % of oil content. Content of free oil was higher for reconstituted whey powder in comparison with whey protein concentrate. Further, the evaluation of the functional properties was completed by analysis of surface protein content. Whey protein concentrate show (en)
Title
  • The influence of whey processing on emulsifying properties of whey proteins.
  • The influence of whey processing on emulsifying properties of whey proteins. (en)
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  • The influence of whey processing on emulsifying properties of whey proteins.
  • The influence of whey processing on emulsifying properties of whey proteins. (en)
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  • RIV/60461373:22330/09:00022448!RIV10-MSM-22330___
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  • Z(MSM6046137305)
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  • 319426
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  • RIV/60461373:22330/09:00022448
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  • Emulsion; whey proteins; particle size distribution; free oil; surface protein content (en)
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  • [9EBD3E97DAC1]
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  • Zurich
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  • Zurich
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  • Proccedings: The International Symposium on Food Rheology and Structure, ETH Zurich 2009
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  • Štětina, Jiří
  • Diblíková, Lenka
  • Kováčová, Renáta
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  • ETH Zurich
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  • 978-3-905609-43-1
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  • 22330
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