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• W2013755622 abstract "Controlled aggregation of protein microspheres in water-in-oil (W/O) emulsions was used to form semi-solid lipid materials. The aqueous phase consisted of 10 wt% whey protein isolate (WPI) in buffer solution (pH 7.0, 100 mM NaCl). The oil phase consisted of a lipophilic nonionic surfactant (8 wt % polyglycerol polyricinoleate, PGPR) dispersed in a liquid oil (soybean oil). Lipid phases containing protein microspheres were formed by homogenization of the oil and aqueous phases to form a W/O emulsion followed by heating (90 °C for 30 min) to promote gelation of the WPI in the aqueous phase. Temperature-scanning dynamic shear measurements showed that the W/O emulsions underwent an irreversible liquid-to-solid transition when heated above the thermal denaturation temperature of WPI, which was attributed to protein gelation and microsphere aggregation. Optical microscopy indicated that a three-dimensional network of aggregated protein microspheres was formed at high aqueous phase contents (> 30 wt %). Shear rheology measurements (shear stress versus shear rate) indicated that these structured emulsions were non-ideal plastic-like materials. The apparent shear viscosity increased with thermal treatment, increasing aqueous phase content, and decreasing shear rate. The structured W/O emulsions developed in this study may be useful materials for the development of foods with highly viscous or gel-like lipid phases, but low saturated or trans-fat contents." @default.
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• W2013755622 date "2012-10-01" @default.
• W2013755622 modified "2023-09-24" @default.
• W2013755622 title "Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions" @default.
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• W2013755622 doi "https://doi.org/10.1016/j.foodres.2012.04.020" @default.
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