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Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method
Author(s) -
Li Hongjuan,
Qin Airong,
Zhang Yongming,
Yu Hongmei,
Sun Yanjun,
Li Hongbo,
Yu Jinghua
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12779
Subject(s) - emulsion , citric acid , whey protein , whey protein isolate , chromatography , chemistry , rheology , food science , materials science , biochemistry , composite material
In this study, we prepared a cold‐set whey protein emulsion gel that was mediated by citric acid and a pre‐emulsification method. A pre‐emulsified solution was prepared with thermally denatured whey protein and butter. The stability and rheological properties of the emulsion gel were examined. The results demonstrated that the system changed from liquid behaviour at low protein contents to emulsion gel behaviour at high protein contents. Moreover, this method could produce a stable emulsion gel and its properties could be modulated by altering the protein and fat contents.