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Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound
Author(s) -
Silva Mayumi,
Zisu Bogdan,
Chandrapala Jayani
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14737
Subject(s) - sonication , whey protein isolate , casein , chemistry , emulsion , flocculation , whey protein , chromatography , creaming , fraction (chemistry) , food science , oil droplet , biochemistry , organic chemistry
A: Top surface of the emulsions (oil phase was coloured in red colour to clearly observe layer separation). B and C: Confocal images of emulsions (oil droplets: red, protein: yellow). D: An enlarged emulsion droplet.
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