Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.

In: International Dairy Journal, Vol. 74, 2017, p. 57-62.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Liu, G, Jæger, TC, Nielsen, SB, Ray, CA & Ipsen, R 2017, 'Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH', International Dairy Journal, vol. 74, pp. 57-62. https://doi.org/10.1016/j.idairyj.2016.12.010

APA

Liu, G., Jæger, T. C., Nielsen, S. B., Ray, C. A., & Ipsen, R. (2017). Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. International Dairy Journal, 74, 57-62. https://doi.org/10.1016/j.idairyj.2016.12.010

Vancouver

Liu G, Jæger TC, Nielsen SB, Ray CA, Ipsen R. Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. International Dairy Journal. 2017;74:57-62. https://doi.org/10.1016/j.idairyj.2016.12.010

Author

Liu, Guanchen ; Jæger, Tanja C. ; Nielsen, Søren B. ; Ray, Colin Andrew ; Ipsen, Richard. / Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. In: International Dairy Journal. 2017 ; Vol. 74. pp. 57-62.

Bibtex

@article{5b395de7c3f5401eb48a285f70ea6e6a,
title = "Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH",
abstract = "To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.",
author = "Guanchen Liu and J{\ae}ger, {Tanja C.} and Nielsen, {S{\o}ren B.} and Ray, {Colin Andrew} and Richard Ipsen",
year = "2017",
doi = "10.1016/j.idairyj.2016.12.010",
language = "English",
volume = "74",
pages = "57--62",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

AU - Liu, Guanchen

AU - Jæger, Tanja C.

AU - Nielsen, Søren B.

AU - Ray, Colin Andrew

AU - Ipsen, Richard

PY - 2017

Y1 - 2017

N2 - To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.

AB - To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.

U2 - 10.1016/j.idairyj.2016.12.010

DO - 10.1016/j.idairyj.2016.12.010

M3 - Journal article

AN - SCOPUS:85009832196

VL - 74

SP - 57

EP - 62

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 176654146