Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum

2018 ◽  
Vol 118 ◽  
pp. 1639-1647 ◽  
Author(s):  
Marziyeh Sepeidnameh ◽  
Seyed Mohammad Hashem Hosseini ◽  
Mehrdad Niakosari ◽  
Gholam Reza Mesbahi ◽  
Gholam Hossein Yousefi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Whey Protein ◽  
Soluble Fraction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Oil In Water ◽  
Multilayer Emulsions

Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

2020 ◽  
Vol 128 ◽  
pp. 108779 ◽  
Author(s):  
Ali Sedaghat Doost ◽  
Maryam Nikbakht Nasrabadi ◽  
Sayed Amir Hossein Goli ◽  
Marleen van Troys ◽  
Peter Dubruel ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Soluble Fraction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Dry Heat ◽  
Dry Heat Treatment
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