Abstract
Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
