FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2621069132> ?p ?o ?g. }

• W2621069132 endingPage "140" @default.
• W2621069132 startingPage "129" @default.
• W2621069132 abstract "Protein hydrolysates are commonly used in high-tolerance or hypoallergenic formulae. The relation between the physicochemical properties of hydrolysed proteins (i.e., size, molecular weight distribution, charge, hydrophobicity), and their emulsifying properties is not fully understood. In this work, the emulsion forming ability (i.e., the equilibrium between droplet formation and coalescence during emulsification), the gravitational stability, the adsorption kinetics and the interfacial dilatational rheology of whey proteins and whey protein hydrolysates were investigated. More extensive hydrolysis resulted in a progressive decrease of the surface hydrophobicity of the emulsifiers (i.e., whey protein or whey protein hydrolysates). Whey protein was able to form smaller emulsion droplets at low concentrations (<1 wt%) compared to whey protein hydrolysates (WPH). When the concentration of WPH was in excess (>2 wt%), similar minimum droplet sizes were obtained due to the adsorption of large peptides. Whey protein-stabilised interfaces showed the lowest interfacial tension and ζ-potential, which both increased with increasing degree of hydrolysis. Whey protein produced stronger oil-water interfacial layers (i.e., high dilatational moduli and non-linear behavior) and had higher protein surface coverage compared to WPH. Small whey protein peptides (<5 kDa) formed a weak oil-water interfacial film, which led to unstable emulsions. In whey protein-stabilised emulsions, β-lactoglobulin showed preferential interfacial adsorption over α-lactalbumin. In emulsions containing WPH, large peptides (>5 kDa) were preferentially adsorbed over small peptides. Emulsion physical stability was strongly influenced by the oil droplet size, and by the formation of an inter-connected viscoelastic film at the oil droplet interface which was observed only for whey protein and peptides with high molecular weight (>5 kDa). These results should be considered when formulating specialized nutrition emulsions." @default.
• W2621069132 created "2017-06-09" @default.
• W2621069132 creator A5028699242 @default.
• W2621069132 creator A5041459462 @default.
• W2621069132 creator A5064109123 @default.
• W2621069132 creator A5088809100 @default.
• W2621069132 date "2017-12-01" @default.
• W2621069132 modified "2023-10-11" @default.
• W2621069132 title "Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability" @default.
• W2621069132 cites W1523381510 @default.
• W2621069132 cites W1529245538 @default.
• W2621069132 cites W1965695492 @default.
• W2621069132 cites W1968627882 @default.
• W2621069132 cites W1974889352 @default.
• W2621069132 cites W1976833009 @default.
• W2621069132 cites W1982776473 @default.
• W2621069132 cites W1992162908 @default.
• W2621069132 cites W1993746243 @default.
• W2621069132 cites W1993862987 @default.
• W2621069132 cites W1994057282 @default.
• W2621069132 cites W1994812138 @default.
• W2621069132 cites W1998843285 @default.
• W2621069132 cites W2003447842 @default.
• W2621069132 cites W2004228245 @default.
• W2621069132 cites W2025387458 @default.
• W2621069132 cites W2031096293 @default.
• W2621069132 cites W2031864528 @default.
• W2621069132 cites W2037003870 @default.
• W2621069132 cites W2040444872 @default.
• W2621069132 cites W2047487767 @default.
• W2621069132 cites W2053456642 @default.
• W2621069132 cites W2076340489 @default.
• W2621069132 cites W2079462553 @default.
• W2621069132 cites W2079598736 @default.
• W2621069132 cites W2083162844 @default.
• W2621069132 cites W2084630630 @default.
• W2621069132 cites W2131093057 @default.
• W2621069132 cites W2141235494 @default.
• W2621069132 cites W2151559934 @default.
• W2621069132 cites W2169899808 @default.
• W2621069132 cites W2256809739 @default.
• W2621069132 cites W2288322588 @default.
• W2621069132 cites W2331585748 @default.
• W2621069132 cites W2529953733 @default.
• W2621069132 cites W4253110316 @default.
• W2621069132 doi "https://doi.org/10.1016/j.foodhyd.2017.06.001" @default.
• W2621069132 hasPublicationYear "2017" @default.
• W2621069132 type Work @default.
• W2621069132 sameAs 2621069132 @default.
• W2621069132 citedByCount "165" @default.
• W2621069132 countsByYear W26210691322017 @default.
• W2621069132 countsByYear W26210691322018 @default.
• W2621069132 countsByYear W26210691322019 @default.
• W2621069132 countsByYear W26210691322020 @default.
• W2621069132 countsByYear W26210691322021 @default.
• W2621069132 countsByYear W26210691322022 @default.
• W2621069132 countsByYear W26210691322023 @default.
• W2621069132 crossrefType "journal-article" @default.
• W2621069132 hasAuthorship W2621069132A5028699242 @default.
• W2621069132 hasAuthorship W2621069132A5041459462 @default.
• W2621069132 hasAuthorship W2621069132A5064109123 @default.
• W2621069132 hasAuthorship W2621069132A5088809100 @default.
• W2621069132 hasConcept C121332964 @default.
• W2621069132 hasConcept C127413603 @default.
• W2621069132 hasConcept C150394285 @default.
• W2621069132 hasConcept C159985019 @default.
• W2621069132 hasConcept C178790620 @default.
• W2621069132 hasConcept C185592680 @default.
• W2621069132 hasConcept C192562407 @default.
• W2621069132 hasConcept C200990466 @default.
• W2621069132 hasConcept C2775900134 @default.
• W2621069132 hasConcept C2777897731 @default.
• W2621069132 hasConcept C2778123984 @default.
• W2621069132 hasConcept C2780124430 @default.
• W2621069132 hasConcept C28800991 @default.
• W2621069132 hasConcept C42360764 @default.
• W2621069132 hasConcept C43617362 @default.
• W2621069132 hasConcept C7500180 @default.
• W2621069132 hasConcept C88001094 @default.
• W2621069132 hasConcept C8892853 @default.
• W2621069132 hasConcept C94412978 @default.
• W2621069132 hasConcept C97355855 @default.
• W2621069132 hasConceptScore W2621069132C121332964 @default.
• W2621069132 hasConceptScore W2621069132C127413603 @default.
• W2621069132 hasConceptScore W2621069132C150394285 @default.
• W2621069132 hasConceptScore W2621069132C159985019 @default.
• W2621069132 hasConceptScore W2621069132C178790620 @default.
• W2621069132 hasConceptScore W2621069132C185592680 @default.
• W2621069132 hasConceptScore W2621069132C192562407 @default.
• W2621069132 hasConceptScore W2621069132C200990466 @default.
• W2621069132 hasConceptScore W2621069132C2775900134 @default.
• W2621069132 hasConceptScore W2621069132C2777897731 @default.
• W2621069132 hasConceptScore W2621069132C2778123984 @default.
• W2621069132 hasConceptScore W2621069132C2780124430 @default.
• W2621069132 hasConceptScore W2621069132C28800991 @default.
• W2621069132 hasConceptScore W2621069132C42360764 @default.
• W2621069132 hasConceptScore W2621069132C43617362 @default.
• W2621069132 hasConceptScore W2621069132C7500180 @default.

• next