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- Xu, Xingfeng; Zhong, Junzhen; Chen, Jun; Liu, Chengmei; Luo, Liping; Luo, Shunjing; Wu, Lixin; McClements, David Julian
- Food chemistry 2016 v.213 pp. 700-707
- droplets; emulsifiers; emulsifying properties; emulsions; foods; glutelins; heat treatment; hydrolysis; lipids; pH; rice; sodium chloride; whey protein isolate
- ... The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d32=167.5nm) was 2.8 times lower than that of H-RG (3% emulsifier, d32=159.0nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2–8 ...
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