Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by...

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Detalles Bibliográficos
Autores principales: Kleemann, Christian, Zink, Joël, Selmer, Ilka, Smirnova, Irina, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582817/
https://www.ncbi.nlm.nih.gov/pubmed/32992964
http://dx.doi.org/10.3390/molecules25194417

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582817/
https://www.ncbi.nlm.nih.gov/pubmed/32992964
http://dx.doi.org/10.3390/molecules25194417

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