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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024412" target="_blank" >RIV/60461373:22330/10:00024412 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Emulsifying properties of whey proteins in emulsions produced by ultrasonication and conventional homogenization.
Original language 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 pr
Czech name
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Czech description
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Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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