RT Journal Article
T1 Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
A1 Sanmartín Estrada, Beatriz
A1 Díaz Rubio, Olga
A1 Rodríguez Turienzo, Laura
A1 Cobos García, Ángel
K1 Whey protein concentrate
K1 Caprine milk protein
K1 Emulsion
K1 Rheology
K1 Colour
K1 Colour, Scanning electron microscopy
AB Caprine 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 protein
PB Taylor & Francis
SN 1094-2912
YR 2018
FD 2018-04-13
LK http://hdl.handle.net/10347/19954
UL http://hdl.handle.net/10347/19954
LA eng
NO Beatriz 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: 10.1080/10942912.2017.1409759
NO The authors thank the Xunta de Galicia (Galicia, Spain), GPC 2016/008 for financial support
DS Minerva
RD 24 abr 2026