Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study
Yilin Pu,
Yuxiang Long,
Die Xu
et al.
Abstract:Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this study, the properties of WPI and CS composites were investigated by complexing CS with either unmodified WPI or thermally denatured WPI (DWPI). Three types of composite particles were prepared, WPI-CS, DWPI-CS, and D(WPI-CS). Atomic force microscopy revealed that th… Show more
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