Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads
Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Song Miao
Topics & Concepts
EmulsionWhey protein isolateSoy proteinChemistryWhey proteinChromatographyRheologyChemical engineeringMaterials scienceFood scienceBiochemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications