Published articles

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18 p, 2.0 MB Characterization of Whey Protein Oil-in-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization / Hebishy, Essam (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Zamora, Anna (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Buffa, Martín Nicolás (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Blasco-Moreno, Anabel (Universitat Autònoma de Barcelona. Servei d'Estadística Aplicada) ; Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 ◦C),in comparison to colloid mill (CM: 5000 rpm at 20 ◦C) and conventional homogenization (CH: 15 MPa at 60 ◦C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. [...]
2017 - 10.3390/pr5010006
Processes, Vol. 5 Núm. 1 (february 2017) , p. 6  

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