Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions

Iqbal, Shahid; Hameed, Gulzar; Baloch, Musa Kaleem; McClements, David Julian

doi:10.1016/j.foodres.2012.04.020

Cited by 22 publications

(41 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall, our rheological measurements indicated that the aqueous phase used in these experiments underwent irreversible gelation when heated to 90 C and cooled back to ambient temperature. The gels formed by heating WPI at acidic conditions in this study (10 g/ 100 g, 100 mmol/L NaCl, pH 3.5) were much weaker (G* z 2000 Pa at 30 C) than those formed by heating WPI at neutral conditions (10% WPI, 100 mM NaCl, pH 7.0) in our previous study (G* z 210,000 Pa at 30 C) (Iqbal et al, 2012). This effect can be attributed to differences in the strength and number of attractive interactions between the globular protein molecules in gel networks formed at different pH values.…”

Section: Rheology Of Aqueous Protein Solutionscontrasting

confidence: 42%

“…For example, at 40 g/100 g aqueous phase the shear modulus of heated W/O emulsions was z330 Pa for an acidic aqueous phase (Fig. 9), but z1700 Pa for a neutral aqueous phase (Iqbal et al, 2012). This effect can be attributed to the fact that the gels formed by WPI under acidic conditions (pH 3.5) are much weaker than those formed under neutral conditions (pH 7.0) as discussed earlier.…”

Section: Influence Of Droplet Concentration On Shear Modulusmentioning

confidence: 72%

“…The gels formed by heating W/O emulsions containing acidic aqueous phases were much weaker than those containing neutral aqueous phases (Iqbal et al, 2012). For example, at 40 g/100 g aqueous phase the shear modulus of heated W/O emulsions was z330 Pa for an acidic aqueous phase (Fig.…”

Section: Influence Of Droplet Concentration On Shear Modulusmentioning

confidence: 96%

“…Recently, we showed that controlled aggregation of globular protein microspheres in water-in-oil (W/O) emulsions could be used to create semi-solid materials from liquid oils (Iqbal, Hameed, Baloch, & McClements, 2012). A W/O emulsion was produced that contained whey protein molecules in the aqueous phase.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

Iqbal

Hameed

Baloch

et al. 2013

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

Section: Rheology Of Aqueous Protein Solutionscontrasting

confidence: 42%

Section: Influence Of Droplet Concentration On Shear Modulusmentioning

confidence: 72%

Section: Influence Of Droplet Concentration On Shear Modulusmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

Iqbal

Hameed

Baloch

et al. 2013

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

“…Therefore, we investigated the mechanism of emulsification of a very simple system of oil-in-water and water-in-oil emulsion and explored the impact of various parameters over the quality and stability of emulsion for the purposes. [35][36][37][38][39] In this article, we have investigated the basic mechanism of emulsification of water-in-vegetable oil and its coalescence process with the objectives to prolong the shelf life of the system and to correlate the results with the available theories in this respect.…”

Section: Introductionmentioning

confidence: 99%

Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion

Iqbal

Baloch

Hameed

et al. 2013

Journal of Dispersion Science and Technology

Self Cite

View full text Add to dashboard Cite

Theory regarding emulsification, its coalescence and impact of emulsifier over its stability has been updated. For the verification of the proposed theory, water-in-oil emulsion was prepared by mixing water and soybean oil in the presence and absence of emulsifier, monoglyceride. The effect of different parameters like emulsification time, contents of water, and concentration of emulsifier has been investigated on the emulsification and coalescence process of the emulsion. It was noted that the emulsion quality was highest if the mixture was homogenized for about 15 minutes and the water contents were 40% v/v. The addition of monoglyceride up to 0.5% w/v gave the most stable emulsion having higher quality than other composition. The results obtained were compared with the proposed theory and found to have good compositions.

show abstract

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

et al. 2020

Self Cite

View full text Add to dashboard Cite

Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water‐in‐oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid‐like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans‐fat contents. © 2020 Society of Chemical Industry

show abstract

Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions

Cited by 22 publications

References 25 publications

Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

Contact Info

Product

Resources

About