Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

• Published in: Food research international Vol. 172; p. 113126
• Main Authors: Chen, Jiaxin, He, Junjie, Zhao, Zihan, Li, Xin, Tang, Jie, Liu, Qian, Wang, Hui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2023
• Subjects: adsorption; bovine serum albumin; Co-oxidation behaviour; droplet size; emulsions; fluorescence; food research; heat; Heat treatment; Interfacial composition; lipid peroxides; Microstructure; Oil-in-water emulsion; oxidative stress; protein structure; wavelengths; whey protein isolate; Interfacial composition; Heat treatment; Co-oxidation behaviour; Microstructure; Oil-in-water emulsion

[Display omitted] •Heat treatment decreased the physical stability of O/W emulsions.•Increasing temperature alter the structure of adsorbed and unadsorbed proteins.•Interfacial composition degraded with increasing temperature.•Heat treatment retarded the protein-lipid co-oxidation of O/W emulsions....