Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix

The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whe...

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Detalles Bibliográficos
Autores principales: Free-Manjarrez, Samantha, Mojica, Luis, Espinosa-Andrews, Hugo, Morales-Hernández, Norma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8912654/
https://www.ncbi.nlm.nih.gov/pubmed/35267677
http://dx.doi.org/10.3390/polym14050854

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8912654/
https://www.ncbi.nlm.nih.gov/pubmed/35267677
http://dx.doi.org/10.3390/polym14050854

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