Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
Yi Gao, Xiaolin Wu, David Julian McClements, Ce Cheng, Youfa Xie, Ruihong Liang, Junping Liu, Liqiang Zou, Wei Liu
Topics & Concepts
Food scienceGastrointestinal tractChemistryShear thinningPeptideRheologyChromatographyBiochemistryMaterials scienceComposite materialProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality