The pressure was applied to the protein before homogenization or to the emulsion prepared with native WPC.
Functional properties of WPC were examined along with the relationship between stability of WPC emulsions and degree of adsorption of the protein emulsifier.
They found that oil-in water emulsions (0.4 wt % protein, 20 vol % n-Tetradecane, pH 7) prepared with pressure treated WPC solutions gave a broader droplet size distribution than emulsions made with native untreated protein.
An inverse relationship was obtained between emulsifying efficiency and applied pressure plus treatment time.
Also, HPT had little effect on the stability of WPC emulsions made with native protein.