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Information Journal Paper

Title

EFFECT OF HOMOGENIZATION TIME AND CONCENTRATION PARAMETERS ON THE EMULSIFICATION PROPERTIES OF WHEY PROTEIN CONCENTRATE

Pages

  35-43

Abstract

 The aim of this study was to compare EMULSION properties of D-limonene solution stabilized by WHEY PROTEIN CONCENTRATE in three concentrations (10, 15 & 20% w/w) and different homogenization times (3, 6 & 9 min.). EMULSION properties including, POLYDIPERSITY INDEX, RHEOLOGICAL PROPERTIES and EMULSION droplet size were investigated. The results showed that the EMULSION droplet size increased significantly with an increase in EMULSION concentration from 10% to 20% while increasing the homogenization time from 3 to 9 minutes lowered the EMULSIONs particle size. RHEOLOGICAL PROPERTIES of EMULSIONs were investigated through Herschel Balkly model. The results indicated that all EMULSIONs had shear thining behavior and EMULSION viscosity increased at higher concentrations of WHEY PROTEIN CONCENTRATE and homogenization time.

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    APA: Copy

    GHAHRAMANIFAR, A., MOHAMADI SANI, A., NAJAF NAJAFI, M., & MOHAMMADI MOGHADDAM, T.. (2010). EFFECT OF HOMOGENIZATION TIME AND CONCENTRATION PARAMETERS ON THE EMULSIFICATION PROPERTIES OF WHEY PROTEIN CONCENTRATE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(2 (5)), 35-43. SID. https://sid.ir/paper/176465/en

    Vancouver: Copy

    GHAHRAMANIFAR A., MOHAMADI SANI A., NAJAF NAJAFI M., MOHAMMADI MOGHADDAM T.. EFFECT OF HOMOGENIZATION TIME AND CONCENTRATION PARAMETERS ON THE EMULSIFICATION PROPERTIES OF WHEY PROTEIN CONCENTRATE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2010;2(2 (5)):35-43. Available from: https://sid.ir/paper/176465/en

    IEEE: Copy

    A. GHAHRAMANIFAR, A. MOHAMADI SANI, M. NAJAF NAJAFI, and T. MOHAMMADI MOGHADDAM, “EFFECT OF HOMOGENIZATION TIME AND CONCENTRATION PARAMETERS ON THE EMULSIFICATION PROPERTIES OF WHEY PROTEIN CONCENTRATE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 2 (5), pp. 35–43, 2010, [Online]. Available: https://sid.ir/paper/176465/en

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