Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

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dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxíagl
dc.contributor.authorSanmartín Estrada, Beatriz
dc.contributor.authorDíaz Rubio, Olga
dc.contributor.authorRodríguez Turienzo, Laura
dc.contributor.authorCobos García, Ángel
dc.date.accessioned2019-10-26T11:00:16Z
dc.date.available2019-10-26T11:00:16Z
dc.date.issued2018-04-13
dc.description.abstractCaprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and a commercial bovine WPC were also used as emulsifiers. Good emulsifying properties of caprine products were observed. Dressings made with caprine products showed higher firmness and stability than dressings made with bovine WPC. Thermocalcic precipitation improved the properties of caprine WPC. Aggregates modified the colour of dressings contributing to a more yellowish aspect. Microstructure of emulsions was affected by the type of proteingl
dc.description.peerreviewedSIgl
dc.description.sponsorshipThe authors thank the Xunta de Galicia (Galicia, Spain), GPC 2016/008 for financial supportgl
dc.identifier.citationBeatriz Sanmartín, Olga Díaz, Laura Rodríguez-Turienzo & Angel Cobos (2018) Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates, International Journal of Food Properties, 21:1, 12-20, DOI: 10.1080/10942912.2017.1409759gl
dc.identifier.doi10.1080/10942912.2017.1409759
dc.identifier.essn1532-2386
dc.identifier.issn1094-2912
dc.identifier.urihttp://hdl.handle.net/10347/19954
dc.language.isoenggl
dc.publisherTaylor & Francisgl
dc.relation.publisherversionhttps://doi.org/10.1080/10942912.2017.1409759gl
dc.rights© 2018 The Author(s). Published by Taylor & Francis. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly citedgl
dc.rights.accessRightsopen accessgl
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectWhey protein concentrategl
dc.subjectCaprine milk proteingl
dc.subjectEmulsiongl
dc.subjectRheologygl
dc.subjectColourgl
dc.subjectColour, Scanning electron microscopygl
dc.titleEmulsion characteristics of salad dressings as affected by caprine whey protein concentratesgl
dc.typejournal articlegl
dc.type.hasVersionVoRgl
dspace.entity.typePublication
relation.isAuthorOfPublicationaab0ff11-e0f2-48d5-afd1-8e6cb13da255
relation.isAuthorOfPublicationf29e4312-a316-4c4f-92c6-a59e28025169
relation.isAuthorOfPublication.latestForDiscoveryaab0ff11-e0f2-48d5-afd1-8e6cb13da255

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