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Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

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dc.contributor.author Oboroceanu, Daniela
dc.contributor.author Wang, Lizhe
dc.contributor.author Magner, Edmond
dc.contributor.author Auty, Mark A.E.
dc.date.accessioned 2014-10-28T14:46:28Z
dc.date.available 2014-10-28T14:46:28Z
dc.date.issued 2014
dc.identifier.uri http://hdl.handle.net/10344/4108
dc.description peer-reviewed en_US
dc.description.abstract The foaming properties of fibrillar whey proteins were compared with those of native or denatured whey proteins and also with egg white protein. Whey protein foaming capacity and stability were related to protein concentration, pH, time of whipping, pressure and heating treatments. Foams produced from fibrils showed significant improvement in foaming capacity and stability when compared with non-fibrillar whey proteins. Dynamic high shear (microfluidization) or moderate shear (Ultra-Turrax mixing) of fibrillar protein dispersions did not significantly affect their subsequent foaming properties. Furthermore, foams prepared with fibrillar whey protein (0% protein) had comparable capacity and stability to that from egg white protein, which is the traditional foaming ingredient in food industry. Results suggest that fibrillized whey proteins are highly effective foaming agents even at relatively low protein concentrations (1-3% w/w). (C) 2013 Elsevier Ltd. All rights reserved. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Journal of Food Engineering;121 , pp. 102-111
dc.relation.uri http://dx.doi.org/10.1016/j.jfoodeng.2013.08.023
dc.rights This is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, 121, pp. 102-111, http://dx.doi.org/10.1016/j.jfoodeng.2013.08.023 en_US
dc.subject whey protein en_US
dc.subject fibril en_US
dc.subject microfluidization en_US
dc.subject foam en_US
dc.title Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2014-10-28T14:38:59Z
dc.description.version ACCEPTED
dc.identifier.doi 10.1016/j.jfoodeng.2013.08.023
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 1555581
dc.internal.copyrightchecked Yes
dc.description.status peer-reviewed


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