Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

Ho, Kacie K.H.Y.; Schroën, Karin; San Martín-González, M.F.; Berton-Carabin, Claire C.


Whey-plant protein-based emulsions had high physicochemical stability. Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability. Sodium caseinate-plant protein-based emulsions were physically unstable.