Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

• Main Authors: Jiratthitikan Sriprablom, Pairoj Luangpituksa, Jirarut Wongkongkatep, Thunyarat Pongtharangkul, Manop Suphantharika
• Other Authors: Mahidol University
• Format: Article
• Published: 2020
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/49816

© 2018 Elsevier Ltd The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied....