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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

CHISA 2010

ISBN

978-80-02-02210-7

ISSN

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e-ISSN

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Počet stran výsledku

11

Strana od-do

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Název nakladatele

Process Engineering Publisher, Novosad, J.

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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