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Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

The objective of this study was to investigate the influence of sodium chloride (NaCl) concentration (0–500 mM) on the physical and oxidative stabilities of filled hydrogel that were stabilized using heat-denatured whey protein concentrate and high methoxy pectin. Our results showed that with an inc...

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Detalles Bibliográficos
Autores principales:	Cao, Chuanai, Li, Xin, Yin, Yongchao, Kong, Baohua, Sun, Fangda, Liu, Qian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151785/ https://www.ncbi.nlm.nih.gov/pubmed/34065098 http://dx.doi.org/10.3390/foods10051027

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