Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios
Chao Mao,Juan Wu,Yu Cheng,Chen Tian,Xiaofeng Ren,Haile Ma
出处
期刊：Food & Function [Royal Society of Chemistry] 日期：2021-01-01卷期号：12 (13): 5927-5939被引量：26
标识
DOI：10.1039/d1fo00653c
摘要
Potato protein at the surface of emulsion droplets improves the microstructure and gel properties of emulsion-filled whey protein gels, whereas it delays the digestion rate.
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