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Developing clean label emulsifier based on whey protein and pectin complexes
(University of Missouri--Columbia, 2018)
-induced gelation and foaming properties. The overall objective of this research was to develop heated whey protein isolate and pectin complexes (H-complexes) formed at pH > pI with improved emulsification and stabilization properties. ... It can be concluded...
In vitro digestion and beta-carotene delivery of emulsion stabilized by heated WPI and pectin mixture
(University of Missouri--Columbia, 2018)
In this study, the impact of a whey protein isolate (WPI) and pectin complex (formed heating the mixture at 85[degrees]C and pH 7) on digestion properties and delivery of [beta]-carotene in oilin-water emulsions was ...
The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce
(University of Missouri--Columbia, 2019)
Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...