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Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction.

• Authors : Lv, Dingyang¹ (AUTHOR); Chen, Fusheng¹ (AUTHOR) ; Yin, Lijun² (AUTHOR)

Subjects: *WHEAT bran; *WHEY proteins; *MAILLARD reaction

• Source: Journal of Dispersion Science & Technology. 2020, Vol. 41 Issue 14, p2082-2090. 9p. 1 Diagram, 2 Charts, 8 Graphs.

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A Review of Biopolymers' Utility as Emulsion Stabilizers.

• Authors : Tamang, Nirmala¹ (AUTHOR) ; Shrestha, Pooja² (AUTHOR) ; Khadka, Binita² (AUTHOR)

Subjects: *MALTODEXTRIN; *EMULSIONS; *FOOD emulsifiers

• Source: Polymers (20734360). Jan2022, Vol. 14 Issue 1, p127. 1p.

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Emulsifying properties of tribomechanically treated whey proteins.

• Authors : Sabolović, Marija Badanjak¹; Brnčić, Suzana Rimac¹ ; Lelas, Vesna¹

Subjects: *WHEY proteins; *NUTRITIONAL value; *DAIRY products analysis

• Source: Dairy / Mljekarstvo. Apr-Jun2013, Vol. 63 Issue 2, p64-71. 8p.

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Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content

• Authors : Calligaris, Sonia; Plazzotta, Stella; Valoppi, Fabio ...

Subjects: 416 Food Science; High-power ultrasound; High-pressure homogenization

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Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content

• Authors : Stella Plazzotta; Monica Anese; Sonia Calligaris ...

Subjects: Whey protein; Materials science; Central composite design

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