Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy

Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy

The interfacial properties of model oil–water interfaces stabilized by faba bean protein isolate (FPI), whey protein isolate (WPI), and their mixtures were investigated. Two complementary techniques, microfluidics-based analysis and drop tensiometry were employed to study the impact of protein mixin...

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Bibliographic Details
Main Authors: Dionysios D. Neofytos, Katherine F. Grasberger, Anders Holste, Sandra B. Gregersen, Claus H. Christensen, Milena Corredig
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Faba bean proteins
Whey proteins
Microfluidics
Protein mixing
Protein adsorption
Emulsifying properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125001893
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http://www.sciencedirect.com/science/article/pii/S2665927125001893

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