Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the st...

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Detalles Bibliográficos
Autores principales: Zhong, Yejun, Zhao, Jincheng, Dai, Taotao, Ye, Jiangping, Wu, Jianyong, Chen, Tingting, Liu, Chengmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065705/
https://www.ncbi.nlm.nih.gov/pubmed/33810424
http://dx.doi.org/10.3390/foods10040705

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065705/
https://www.ncbi.nlm.nih.gov/pubmed/33810424
http://dx.doi.org/10.3390/foods10040705

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