Milk fat nanoemulsions stabilized by dairy proteins.
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ABSTRACT:
SUBMITTER: de Souza Queiros M
PROVIDER: S-EPMC7374681 | biostudies-literature | 2020 Sep
REPOSITORIES: biostudies-literature
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Milk fat nanoemulsions stabilized by dairy proteins.
de Souza Queirós Mayara M Viriato Rodolfo Lázaro Soares RLS Vega Daniela Almeida DA Ribeiro Ana Paula Badan APB Gigante Mirna Lúcia ML
Journal of food science and technology 20200327 9
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 60 days of storage at 25 °C. Smaller droplets were observed for the NaCas pH 7.0 nanoemulsion, which also showed a lower polydispersity index, resulting in a stable emulsified system for 60 days. On the other hand, the nanoemulsion with bigger droplet ...[more]
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