Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions.

• Tác giả: Daodong Pan, Zihang Shi, Maolin Tu, Zhen Wu, Jue Xu, Yaxin Yin, Xiaoqun Zeng
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 740114

Tóm tắt

This study investigated the role of thermal drive in the formation of soy protein isolate and whey protein isolate (SPI-WPI) complexes, as well as the stability effect of SPI-WPI complexes on high internal phase Pickering emulsions (HIPPEs). The shift in the peaks in the infrared spectrum and the change in fluorescence intensity indicated the interaction between these two proteins, which implies that SPI-WPI is not two dispersed groups of particles. Maximum emulsification activity (10.65 m