|Title||Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions|
|Author(s)||Ho, Kacie K.H.Y.; Schroën, Karin; San Martín-González, M.F.; Berton-Carabin, Claire C.|
|Source||Food Hydrocolloids 81 (2018). - ISSN 0268-005X - p. 180 - 190.|
Food Process Engineering
|Publication type||Refereed Article in a scientific journal|
|Abstract||Whey-plant protein-based emulsions had high physicochemical stability. Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability. Sodium caseinate-plant protein-based emulsions were physically unstable.