WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. T...

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Detalles Bibliográficos
Autores principales: Homer, Stephen, Williams, Roderick, Williams, Allison, Logan, Amy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150613/
https://www.ncbi.nlm.nih.gov/pubmed/34066220
http://dx.doi.org/10.3390/foods10051066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150613/
https://www.ncbi.nlm.nih.gov/pubmed/34066220
http://dx.doi.org/10.3390/foods10051066

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