The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms

The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strengt...

Descripción completa

Detalles Bibliográficos
Autores principales: Jia, Na, Lin, Shiwen, Yu, Yuzhen, Zhang, Guangyao, Li, Lingli, Zheng, Duoduo, Liu, Dengyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654987/
https://www.ncbi.nlm.nih.gov/pubmed/36360094
http://dx.doi.org/10.3390/foods11213480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654987/
https://www.ncbi.nlm.nih.gov/pubmed/36360094
http://dx.doi.org/10.3390/foods11213480

Ejemplares similares