Jump to Main Content
- Cunha, Rosiane Lopes da, et al. Show all 4 Authors
- Food research international 2014 v.58 pp. 89-97
- biopolymers; creaming; droplet size; emulsifiers; emulsions; gels; homogenization; linseed; oils; protein content; surface proteins; surface tension; whey protein isolate
- ... The potential use of flaxseed protein isolate (FPI) as an emulsifying agent was studied in combination with whey protein isolate (WPI) or alone. All the FPI and WPI–FPI emulsions were kinetically unstable. The increase of FPI concentration (0.7% w/v) led to a higher creaming stability of the FPI emulsions due partly to a reduction in interfacial tension between aqueous and oil phases, but mainly t ...