Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
Hong Zhuang, Xue–Qian Li, Sijia Wu, Bing Wang, Haiyang Yan
Topics & Concepts
EmulsionWhey protein isolateChemistryFood scienceWhey proteinChromatographyRheologyGlucomannanHydrolysisChemical engineeringMaterials scienceBiochemistryEngineeringComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls