Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental S...
Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior
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Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Protein-polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming...
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Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior
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TN_cdi_doaj_primary_oai_doaj_org_article_1121986875b14ff9a247499f357bd1d5
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1121986875b14ff9a247499f357bd1d5
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10040705
