The use of heat‐treated whey protein isolate as a natural emulsifier in fat‐filled whey powder with a pre‐emulsification process
The P-EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat-filled whey powders. The use of P-EP with HWP was a promising method for producing fat-filled whey powder without artificial additives, relying solely on milk-derived ingredients for a clean label. © 2024 Society of Chemical Industry.
Authors
- Zhengyan Wu
- Jinghua Yu (ORCID: https://orcid.org/0000-0002-8497-7761)
- Hongmei Yu (ORCID: https://orcid.org/0000-0002-0258-7357)
- Ke Li (ORCID: https://orcid.org/0000-0002-1694-9742)
- Hongjuan Li
- Leilei Zhang (ORCID: https://orcid.org/0000-0002-9278-0459)
- Shuwen Zhang (ORCID: https://orcid.org/0000-0002-0064-2236)
- Jiaping Lv (ORCID: https://orcid.org/0000-0003-1526-7835)
- Hongbo Li (ORCID: https://orcid.org/0000-0003-0312-4271)
Institutions
- Tianjin University of Science and Technology (CN)
- Institute of Food Science and Technology (CN)
- Chinese Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-25
- DOI
- https://doi.org/10.1002/jsfa.14043
- Citations
- 1
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.35