Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee...

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Detalles Bibliográficos
Autores principales: do Prado Silva, Jéssica Thaís, Benetti, João Vitor Munari, Alexandrino, Taís Téo de Barros, Assis, Odilio Benedito Garrido, de Ruiter, Jolet, Schroën, Karin, Nicoletti, Vânia Regina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226977/
https://www.ncbi.nlm.nih.gov/pubmed/34199941
http://dx.doi.org/10.3390/foods10061296

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226977/
https://www.ncbi.nlm.nih.gov/pubmed/34199941
http://dx.doi.org/10.3390/foods10061296

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