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Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing

Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyd...

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Detalles Bibliográficos
Autores principales:	Cui, Huanhuan, Liu, Qihang, McClements, David Julian, Li, Bin, Liu, Shilin, Li, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394555/ https://www.ncbi.nlm.nih.gov/pubmed/34441645 http://dx.doi.org/10.3390/foods10081868

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