Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were...

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Detalles Bibliográficos
Autores principales: Li, Siqi, Chen, Guipan, Shi, Xinyue, Ma, Cuicui, Liu, Fuguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027002/
https://www.ncbi.nlm.nih.gov/pubmed/35448113
http://dx.doi.org/10.3390/gels8040212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027002/
https://www.ncbi.nlm.nih.gov/pubmed/35448113
http://dx.doi.org/10.3390/gels8040212

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