Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

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dc.contributor.authorCheng, Jinju
dc.contributor.authorDudu, Olayemi Eyituoyo
dc.contributor.authorWang, Dong
dc.contributor.authorLi, Xiaodong
dc.contributor.authorYan, Tingsheng
dc.date.accessioned2026-10-26T11:13:37Z
dc.date.available2026-10-26T11:13:37Z
dc.date.issued2020
dc.description.abstractThe effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whippedfrozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2019.125949
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/717
dc.language.isoen
dc.publisherScienceDirect
dc.relation.ispartofseriesFood Chemistry ; 310
dc.rightsCC0 1.0 Universalen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/
dc.subjectGlyceryl monostearate Fat Crystallization behavior Whipped-frozen emulsion Stability
dc.titleInfluence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
dc.typeArticle

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