Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study

Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this study, the properties of WPI and CS composites were...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Yilin Pu, Yuxiang Long, Die Xu, Yongkang Niu, Qinglong Wu, Shiyu Chen, Ruozhen Wang, Ruihong Ge
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-06-01
Subjects:	thermally denatured whey protein isolate Pickering emulsions interfacial tension rheological properties stability mechanism
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1418120/full