The aims of this research were to produce oil-in-water β-lactoglobulin/alginate (β-lg/Al) nanoemulsions loaded with coenzyme Q 10 and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of β-lg/Al nanoemulsions. In β-lg/Al nanoemulsions production, various heating temperatures (60, 65, and 70 o C) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of β-lg/Al nanoemulsions. Droplet size and zeta-potential values of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q 10 were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped β-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to 70 o C resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of β-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme Q 10 . As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q 10 . This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme Q 10 in β-lg/ Al nanoemulsions.

Processed cheese is manufactured by mixing natural cheeses with emulsifying salts and other ingredients and heating under agitation to produce a homogeneous product. Processed cheese, processed cheese food, and processed cheese spread are classified in the US standards for processed cheese. The functional properties of processed cheese, such as firmness and meltability, are regarded as a quality indicator assessing overall cheese quality and consumer preference. Various analytical methods have been developed to determine the functional properties of processed cheese. In this review, the classification and functional properties of processed cheeses are described and analytical tools for evaluating the functional properties of processed cheese are discussed.