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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.38 No.4
- 발행연도
- 2020.1
- 수록면
- 189 - 196 (8page)
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초록· 키워드
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Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.
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참고문헌 (41)
참고문헌 신청
Komaiko JS / 2016 / Formation of food-grade nanoemulsions using lowenergy preparation methods: a review of available methods / Compr Rev Food Sci Food Saf 15:331~352
Damodaran S / 2006 / Protein stabilization of emulsions and foams / J Food Sci 70:R54~R66
Lam RSH / 2013 / Food proteins: a review on their emulsifying properties using a structure–function approach / Food Chem 141:975~984
Cofrades S / 2013 / Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems / Food Chem 141:338~346
Hwang JY / 2017 / Physicochemical property and oxidative stability of whey protein concentrate multiple nanoemulsion containing fish oil / J Food Sci 82:437~444
Damodaran S / 2006 / Protein stabilization of emulsions and foams / J Food Sci 70:R54~R66
Lam RSH / 2013 / Food proteins: a review on their emulsifying properties using a structure–function approach / Food Chem 141:975~984
Cofrades S / 2013 / Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems / Food Chem 141:338~346
Hwang JY / 2017 / Physicochemical property and oxidative stability of whey protein concentrate multiple nanoemulsion containing fish oil / J Food Sci 82:437~444
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