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dc.contributor.authorHebishy, Essam
dc.contributor.authorJoubran, Yousef
dc.contributor.authorMurphy, Eoin
dc.contributor.authorO'Mahony, James A.
dc.date.accessioned2020-03-30T12:36:39Z
dc.date.available2020-03-30T12:36:39Z
dc.date.issued2018-12-31
dc.identifier.citationHebishy, E., Joubran, Y., Murphy, E. and O'Mahony, J. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. International Dairy Journal, 2019, 91, 71-81. doi: https://doi.org/10.1016/j.idairyj.2018.12.003en_US
dc.identifier.urihttp://hdl.handle.net/11019/1883
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI) dispersions (3%, w/v, protein) was investigated. The WPI dispersions were assessed for heat stability in an oil bath at 95 °C for 30 min, viscosity changes during simulated high-temperature short-time (HTST) and fouling behaviour using a lab-scale fouling rig. Adding CBS at levels of 5–30 mm for TSC and TPC and 25–35 mm for DSHP improved thermal stability of WPI dispersions by decreasing the ionic calcium (Ca2+) concentration; however, lower or higher concentrations destabilised the systems on heating. Adding CBS improved heat transfer during thermal processing, and resulted in lower viscosity and fouling. This study demonstrates that adding CBS is an effective means of increasing WPI protein stability during HTST thermal processing.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Dairy Journal;Vol. 91
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectcalcium-binding saltsen_US
dc.subjectheat stabilityen_US
dc.subjectwhey proteinen_US
dc.titleInfluence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersionsen_US
dc.typeArticleen_US
dc.embargo.terms2019-12-31en_US
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2018.12.003
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorTechnology Centres programmeen_US
dc.contributor.sponsorGrantNumberTC/2014/0016en_US
refterms.dateFOA2019-12-31T00:00:00Z


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