Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

Kacie K.H.Y. Ho, Karin Schroën, M.F. San Martín-González, Claire C. Berton-Carabin*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)180-190
JournalFood Hydrocolloids
Volume81
DOIs
Publication statusPublished - Aug 2018

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