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- Vernon-Carter, E.J., et al. Show all 6 Authors
- Journal of food engineering 2018 v.221 pp. 35-44
- biopolymers; contact angle; droplet size; droplets; emulsions; hydrophobicity; oil-water interface; oils; pH; protein secondary structure; storage time; surface tension; surfactants; temperature; whey protein
- ... Soluble (SC) and insoluble (IC) complexes were obtained from interacting whey protein concentrate-gum Arabic, at pH of 4.0, using biopolymer mass ratios of 2:1 and 3:1, respectively. Particles (SPT) were produced from IC and dried at different temperatures. Higher temperatures induced a higher contact angle, modified the protein secondary structure to a greater extent, and decreased the interfacia ...