The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions

The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey–soy (whey protein isolate—soy protein isolate) emulsions containing different oil phase concentrations (5%,...

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Detalles Bibliográficos
Autores principales: Wu, Meishan, He, Xiaoye, Feng, Duo, Li, Hu, Han, Di, Li, Qingye, Zhao, Boya, Li, Na, Liu, Tianxin, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670896/
https://www.ncbi.nlm.nih.gov/pubmed/38002198
http://dx.doi.org/10.3390/foods12224141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670896/
https://www.ncbi.nlm.nih.gov/pubmed/38002198
http://dx.doi.org/10.3390/foods12224141

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