Sanmartín Estrada, BeatrizDíaz Rubio, OlgaRodríguez Turienzo, LauraCobos García, Ángel2019-10-262019-10-262018-04-13Beatriz 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: 10.1080/10942912.2017.14097591094-2912http://hdl.handle.net/10347/19954Caprine 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 proteineng© 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 citedhttp://creativecommons.org/licenses/by/4.0/Whey protein concentrateCaprine milk proteinEmulsionRheologyColourColour, Scanning electron microscopyjournal article10.1080/10942912.2017.14097591532-2386open access