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dc.contributor.authorZhou, Beibei
dc.contributor.authorTobin, John T.
dc.contributor.authorDrusch, Stephan
dc.contributor.authorHogan, Sean A.
dc.date.accessioned2023-08-29T14:20:08Z
dc.date.available2023-08-29T14:20:08Z
dc.date.issued2021-07-31
dc.identifier.citationBeibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan, Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment, Food Hydrocolloids, Volume 116, 2021, 106640, ISSN 0268-005X, https://doi.org/10.1016/j.foodhyd.2021.106640.en_US
dc.identifier.urihttp://hdl.handle.net/11019/3185
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effects of bulk protein concentration, Cp, (0.01, 0.1, 1 wt%), pH (3, 4.7 and 7) and heat treatment (unheated or 95 °C for 30 min) on whey protein isolate (WPI) stabilized interfaces were examined. The interfacial pressure and shear rheology of WPI-stabilized sunflower oil-water (o/w) interfaces were characterized using a pendant drop tensiometer and a rheometer equipped with a Du Nöuy ring. The rate of WPI adsorption was faster at higer Cp and pH 3. Heat-enhanced surface activity was more pronounced at pH 7 compared to pH 3 as a result of greater heat stability of WPI at acidic pH. The elastic modulus of WPI stabilized interfaces increased with Cp (≤0.1 wt%). A further increase in Cp (to 1 wt%) resulted in monolayer collapse and weaker films. Non-heated (NHT) WPI formed less elastic interfacial films at pH 3 than at pH7. Heat treatment enhanced the elastic behavior of interfacial films with longer relaxation times. This may be associated with the formation of intermolecular β-sheets. The knowledge gained on the nature of WPI-stabilized interfaces can be used to better understand the stability of dairy emulsions during subsequent processing, digestion or storage.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Hydrocolloids;Vol 116
dc.rights© 2021 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectOil/water interfaceen_US
dc.subjectWhey protein isolateen_US
dc.subjectPendant drop tensiometryen_US
dc.subjectDu Nöuy ringen_US
dc.subjectDynamic adsorptionen_US
dc.subjectInterfacial rheologyen_US
dc.titleDynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatmenten_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2021.106640
dc.contributor.sponsorDepartment of Agriculture, Food and Marineen_US
dc.contributor.sponsorTeagasc Walsh Fellow Schemeen_US
dc.contributor.sponsorGrantNumber2017122en_US
dc.source.volume116
dc.source.beginpage106640
refterms.dateFOA2023-08-29T14:20:11Z
dc.source.journaltitleFood Hydrocolloids


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