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dc.contributor.author
Niizawa, Ignacio
dc.contributor.author
Sihufe, Guillermo Adrian
dc.contributor.author
Zorrilla, Susana
dc.date.available
2022-01-18T14:10:20Z
dc.date.issued
2021-08
dc.identifier.citation
Niizawa, Ignacio; Sihufe, Guillermo Adrian; Zorrilla, Susana; Design of whey protein aggregates towards microgel-stabilized emulsion generation; Elsevier Science; LWT - Food Science and Technology; 152; 8-2021; 1-8
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/150213
dc.description.abstract
Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregation process. Three types of WPAg with markedly different characteristics were obtained using the RSM models to evaluate the influence of different protein aggregates on microgel-stabilized emulsions. These microgel particles successfully stabilized the emulsions against coalescence during 14 days of storage, particularly at pH 4.7 and 7.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
MICROGEL-STABILIZED EMULSION
dc.subject
SURFACE RESPONSE METHODOLOGY
dc.subject
WHEY PROTEIN AGGREGATES
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Design of whey protein aggregates towards microgel-stabilized emulsion generation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-12-13T18:51:53Z
dc.journal.volume
152
dc.journal.pagination
1-8
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Niizawa, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2021.112324
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