Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang

In this study, we comparatively investigated the emulsifying activity index (EAI) and emulsion stability index (ESI) of camel whey protein (CWP) and bovine whey protein (BWP) at different water/oil phase ratios (8:2, 7:3, 5:5, 3:7, and 2:8). The results showed that with the increase in oil phase vol...

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Bibliographic Details
Published in:Shipin Kexue
Main Author: GAO Shenghan, MIAO Hao, NIU Qing, LIU Enhui, HE Ruiqi, HUO Chenkun, ZHANG Fei, Yang Jie, ZHAO Zhongkai
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Subjects:
camel milk; whey protein; pickering emulsion; emulsifying activity; emulsion stability
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-010.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-010.pdf

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