We investigated changes in the chemical composition of WPI as a result of heating (60° C,
72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%) …

Abstract In this study, Whey Protein Isolate (WPI) was conjugated with Low Methoxyl Pectin
(LMP) as a means to improve the heat stability of whey protein stabilized oil in water (o/w) …

Abstract Whereas Whey Protein Isolate may be used as an effective emulsifier, it suffers from
limited stability upon heating. In this research, the effect of combining Whey Protein Isolate …

The ability of a modified whey protein concentrate (MWPC), which contains relatively high
proportions of phospholipid and high molecular weight protein fractions, to form and …

The heat stability of emulsions (4 wt% corn oil) formed with whey protein isolate (WPI) or
extensively hydrolysed whey protein (WPH) products and containing xanthan gum or guar …

A Maillard type reaction in the dry state was utilized to create conjugates between whey
protein isolate (WPI) and sugar beet pectin (SBP) to achieve improved functional properties …

The heat stability of whey protein emulsions remains a real challenge due to the rapid
denaturation/aggregation of native whey proteins on heating. The use of heat-stable …

Heat treatments are used to extend the shelf life of manufactured food emulsions, which in
turn require excellent heat stability. Whey protein aggregation prior to homogenization is a …

The industrial application of whey proteins as a food emulsifier is still limited due to its
susceptibility towards heating. In this study, dry heat conjugation of whey protein and lactose …

Corn oil‐in‐water emulsions (19.6 wt%; d32∼ 0.6 μm) stabilized by 2 wt% whey protein
isolate (WPI) were prepared with a range of pH (3–7) and salt concentrations (0–100 mM …