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Improving heat stability and foam stability using mesoscale whey protein aggregates manufactured through an antisolvent-based method
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DOI：10.1016/j.foodhyd.2026.112957.png)
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Abstract
En 中文
• Mesoscale whey protein aggregates (mWPA) showed improved heat stability. • mWPA and WPI showed comparable foam capacity. • mWPA improved foam stability than WPI. • The foam stabilization mechanism of mWPA is concentration-dependent. • mWPA exhibited extensive droplet flocculation in o/w model emulsions.
Keywords:
Whey protein
Interfacial dynamic adsorption
Interfacial dilatational rheology
Foaming properties
Emulsifying properties
Journal
IF:
12.4
Papers:
1.3W
Citations:
9.6W
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Cited Papers