Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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Record number 429577
Title Properties of emulsions stabilised by sodium caseinate–chitosan complexes
Author(s) Zinoviadou, K.; Scholten, E.; Moschakis, T.; Biliaderis, C.G.
Source International Dairy Journal 26 (2012)1. - ISSN 0958-6946 - p. 94 - 101.
DOI https://doi.org/10.1016/j.idairyj.2012.01.007
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) in-water emulsions - whey-protein isolate - beta-lactoglobulin-pectin - high-methoxyl pectin - polysaccharide interactions - bioactive components - particle tracking - dextran sulfate - o/w emulsions - interfaces
Abstract Oil-in-water emulsions (10%, w/w, oil) were prepared at pH 5.7 by using electrostatically formed complexes of 0.5% (w/w) sodium caseinate (Na-CAS) and 0–0.6% (w/w) chitosan. Emulsions stabilized by complexes with increased levels of chitosan (>0.2% w/w) had a smaller average droplet size and exhibited greater stability during storage. All chitosan containing emulsions exhibited a slight shear thinning behaviour with increased high-shear-rate viscosity at higher chitosan levels. Even though complexing of Na-CAS with chitosan resulted in a delay of the adsorption of the surface active components at the oil/water interface, the presence of chitosan did not significantly influence the rheological properties of the formed interfaces. Acid-induced aggregation was observed only for the emulsion that was stabilized solely by Na-CAS when the pH dropped close to the isoelectric point of the protein component, resulting in flocculation and large increase in the storage modulus.
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