Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, Haowei Zhang, Prince Ofori Donkor, Juan Wu, Yu Cheng, Yu Cheng
Topics & Concepts
Soy proteinWhey proteinEmulsionMicrostructureChemistryFood scienceWhey protein isolateComposition (language)Chemical engineeringChromatographyOrganic chemistryCrystallographyEngineeringLinguisticsPhilosophyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis