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Last Updated: 2 years ago

Possible Interaction: Kakonein and Whey Protein Isolate

Research Papers that Mention the Interaction

A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment.
The use of PUE also decreased the interfacial tension of WPI at the oil–water interface.
The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI.
To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions.
We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions.
We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner.
Foods  •  2021  |  View Paper