Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and que...

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Detalles Bibliográficos
Autores principales: Wang, Xu, Xie, Huaping, Shi, Chenshan, Dziugan, Piotr, Zhao, Hongfei, Zhang, Bolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775321/
https://www.ncbi.nlm.nih.gov/pubmed/35049553
http://dx.doi.org/10.3390/gels8010018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775321/
https://www.ncbi.nlm.nih.gov/pubmed/35049553
http://dx.doi.org/10.3390/gels8010018

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