Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Volume: 110, Pages: 106165 - 106165
Published: Jan 1, 2021
Abstract
Whey protein isolate (WPI) and soy protein isolate (SPI) were used as emulsifiers and structure-modifying agents to produce alginate-based emulsion gel beads. The purpose of this study was to compare the effects of WPI and SPI on the structural and mechanical properties of alginate-based emulsion gel beads and the in-vitro release of encapsulated lycopene from emulsion gel beads. The results of microscopy and light scattering indicated that WPI...
Paper Details
Title
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads
Published Date
Jan 1, 2021
Volume
110
Pages
106165 - 106165
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