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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

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