Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

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Standard

Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders. / Da Silva, Denise Felix; Vlachvei, Kalliopi; Geng, Xiaolu; Ahrné, Lilia; Ipsen, Richard; Hougaard, Anni Bygvrå.

I: International Dairy Journal, Bind 103, 104630, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Da Silva, DF, Vlachvei, K, Geng, X, Ahrné, L, Ipsen, R & Hougaard, AB 2020, 'Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders', International Dairy Journal, bind 103, 104630. https://doi.org/10.1016/j.idairyj.2019.104630

APA

Da Silva, D. F., Vlachvei, K., Geng, X., Ahrné, L., Ipsen, R., & Hougaard, A. B. (2020). Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders. International Dairy Journal, 103, [104630]. https://doi.org/10.1016/j.idairyj.2019.104630

Vancouver

Da Silva DF, Vlachvei K, Geng X, Ahrné L, Ipsen R, Hougaard AB. Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders. International Dairy Journal. 2020;103. 104630. https://doi.org/10.1016/j.idairyj.2019.104630

Author

Da Silva, Denise Felix ; Vlachvei, Kalliopi ; Geng, Xiaolu ; Ahrné, Lilia ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders. I: International Dairy Journal. 2020 ; Bind 103.

Bibtex

@article{30c9abc5059d4ae48ee5cd3260982fe2,
title = "Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders",
abstract = "Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium caseinate plus 2% buttermilk powder or only with buttermilk powder at 4%. The cheese powders were used to stabilise oil-in-water emulsions at a concentration of 1.5% on protein basis. All emulsions exhibited non-Newtonian shear-thinning behaviour. Emulsions prepared with cheese powders made from more ripened cheeses (30 and 45 weeks) showed significantly (p ≤ 0.05) higher consistency index. Cheese powder produced from 16 weeks old cheese showed a higher degree of stabilisation with a gradual increase in phase separation over time. However, instability occurred faster when using 30 and 45 week-old cheeses, but to a lower extent, indicating that cheese maturation affects the degree and the kinetics of destabilisation of oil-in-water emulsions.",
author = "{Da Silva}, {Denise Felix} and Kalliopi Vlachvei and Xiaolu Geng and Lilia Ahrn{\'e} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",
year = "2020",
doi = "10.1016/j.idairyj.2019.104630",
language = "English",
volume = "103",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

AU - Da Silva, Denise Felix

AU - Vlachvei, Kalliopi

AU - Geng, Xiaolu

AU - Ahrné, Lilia

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2020

Y1 - 2020

N2 - Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium caseinate plus 2% buttermilk powder or only with buttermilk powder at 4%. The cheese powders were used to stabilise oil-in-water emulsions at a concentration of 1.5% on protein basis. All emulsions exhibited non-Newtonian shear-thinning behaviour. Emulsions prepared with cheese powders made from more ripened cheeses (30 and 45 weeks) showed significantly (p ≤ 0.05) higher consistency index. Cheese powder produced from 16 weeks old cheese showed a higher degree of stabilisation with a gradual increase in phase separation over time. However, instability occurred faster when using 30 and 45 week-old cheeses, but to a lower extent, indicating that cheese maturation affects the degree and the kinetics of destabilisation of oil-in-water emulsions.

AB - Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium caseinate plus 2% buttermilk powder or only with buttermilk powder at 4%. The cheese powders were used to stabilise oil-in-water emulsions at a concentration of 1.5% on protein basis. All emulsions exhibited non-Newtonian shear-thinning behaviour. Emulsions prepared with cheese powders made from more ripened cheeses (30 and 45 weeks) showed significantly (p ≤ 0.05) higher consistency index. Cheese powder produced from 16 weeks old cheese showed a higher degree of stabilisation with a gradual increase in phase separation over time. However, instability occurred faster when using 30 and 45 week-old cheeses, but to a lower extent, indicating that cheese maturation affects the degree and the kinetics of destabilisation of oil-in-water emulsions.

U2 - 10.1016/j.idairyj.2019.104630

DO - 10.1016/j.idairyj.2019.104630

M3 - Journal article

AN - SCOPUS:85077502549

VL - 103

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104630

ER -

ID: 235854788