Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

Research output: Contribution to journalJournal articlepeer-review

Standard

Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems. / Li, Ruifen; Rovers, Tijs A. M.; Jæger, Tanja Christine; Wijaya, Wahyu; Hougaard, Anni Bygvrå; Simonsen, Adam Cohen; Svensson, Birte; Ipsen, Richard.

In: International Dairy Journal, Vol. 115, 104946, 2021.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Li, R, Rovers, TAM, Jæger, TC, Wijaya, W, Hougaard, AB, Simonsen, AC, Svensson, B & Ipsen, R 2021, 'Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems', International Dairy Journal, vol. 115, 104946. https://doi.org/10.1016/j.idairyj.2020.104946

APA

Li, R., Rovers, T. A. M., Jæger, T. C., Wijaya, W., Hougaard, A. B., Simonsen, A. C., Svensson, B., & Ipsen, R. (2021). Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems. International Dairy Journal, 115, [104946]. https://doi.org/10.1016/j.idairyj.2020.104946

Vancouver

Li R, Rovers TAM, Jæger TC, Wijaya W, Hougaard AB, Simonsen AC et al. Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems. International Dairy Journal. 2021;115. 104946. https://doi.org/10.1016/j.idairyj.2020.104946

Author

Li, Ruifen ; Rovers, Tijs A. M. ; Jæger, Tanja Christine ; Wijaya, Wahyu ; Hougaard, Anni Bygvrå ; Simonsen, Adam Cohen ; Svensson, Birte ; Ipsen, Richard. / Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems. In: International Dairy Journal. 2021 ; Vol. 115.

Bibtex

@article{3ec77bc68cb64b8d925a4d57b634187c,
title = "Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems",
abstract = "Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC). Model systems were characterised in terms of particle size distribution and fractionation, surface hydrophobicity and accessible thiol groups, rheological behaviour, water holding capacity and graininess. Samples containing NWP exhibited higher surface hydrophobicity and increase in accessible thiol groups, shorter gelation time, higher gelation pH and G′, but increasing particle size and number of grains, when compared with addition of MWP and WPC. Addition of MWP resulted in weak gels with a less connected protein network and decreased number of grains. Mixtures of NWP and MWP (1:1) had rheological properties closer to those seen for MWP. Systems with WPC differentiated themselves with a large quantity of small aggregates.",
author = "Ruifen Li and Rovers, {Tijs A. M.} and J{\ae}ger, {Tanja Christine} and Wahyu Wijaya and Hougaard, {Anni Bygvr{\aa}} and Simonsen, {Adam Cohen} and Birte Svensson and Richard Ipsen",
year = "2021",
doi = "10.1016/j.idairyj.2020.104946",
language = "English",
volume = "115",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

AU - Li, Ruifen

AU - Rovers, Tijs A. M.

AU - Jæger, Tanja Christine

AU - Wijaya, Wahyu

AU - Hougaard, Anni Bygvrå

AU - Simonsen, Adam Cohen

AU - Svensson, Birte

AU - Ipsen, Richard

PY - 2021

Y1 - 2021

N2 - Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC). Model systems were characterised in terms of particle size distribution and fractionation, surface hydrophobicity and accessible thiol groups, rheological behaviour, water holding capacity and graininess. Samples containing NWP exhibited higher surface hydrophobicity and increase in accessible thiol groups, shorter gelation time, higher gelation pH and G′, but increasing particle size and number of grains, when compared with addition of MWP and WPC. Addition of MWP resulted in weak gels with a less connected protein network and decreased number of grains. Mixtures of NWP and MWP (1:1) had rheological properties closer to those seen for MWP. Systems with WPC differentiated themselves with a large quantity of small aggregates.

AB - Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC). Model systems were characterised in terms of particle size distribution and fractionation, surface hydrophobicity and accessible thiol groups, rheological behaviour, water holding capacity and graininess. Samples containing NWP exhibited higher surface hydrophobicity and increase in accessible thiol groups, shorter gelation time, higher gelation pH and G′, but increasing particle size and number of grains, when compared with addition of MWP and WPC. Addition of MWP resulted in weak gels with a less connected protein network and decreased number of grains. Mixtures of NWP and MWP (1:1) had rheological properties closer to those seen for MWP. Systems with WPC differentiated themselves with a large quantity of small aggregates.

U2 - 10.1016/j.idairyj.2020.104946

DO - 10.1016/j.idairyj.2020.104946

M3 - Journal article

AN - SCOPUS:85098234165

VL - 115

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104946

ER -

ID: 255044595