Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG
Yanyun Cao, Qingling Wang, Jinou Lin, Yin‐Yi Ding, Jianzhong Han
Topics & Concepts
EmulsionChemistryWhey protein isolateChromatographyParticle sizeHydrolysisLipid digestionWhey proteinDigestion (alchemy)Gallic acidGallateEpigallocatechin gallateChemical engineeringBiochemistryPolyphenolEnzymeNuclear chemistryAntioxidantEngineeringPhysical chemistryLipaseProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties