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Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel

Yingdi Wang, Kun Sun, Yigang Hu, Yujie Lin, Jiaxuan Li, Qingfeng Ban, Fei Liu

2025Food Hydrocolloids19 citationsDOI

Topics & Concepts

CaseinAntioxidantChemistryIn vitroMicrostructureFood scienceBiochemistryChemical engineeringChromatographyCrystallographyEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel | Litcius