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The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37–2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D 43 constantly decreased with increasing protein concentration,...
The stability of whey protein stabilised emulsions, containing methylcellulose added after emulsification in their bulk phase, was investigated. The phase diagram of the ternary system whey proteins/methylcellulose/water was first established and used to identify the conditions permitting polymer phase separation within the emulsion bulk phase. Emulsions containing a whey protein and methylcellulose...
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