Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
Qingfeng Ban, Zonghao Liu, Xuan Zhang, Bo Song, Yunqing Jiang, Jianjun Cheng
Topics & Concepts
SyneresisRheologyFourier transform infrared spectroscopyMicrostructureChemistryFood scienceWhey protein isolateWhey proteinParticle sizeZeta potentialChemical engineeringMaterials scienceCrystallographyNanoparticleNanotechnologyPhysical chemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes