Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage
Ruiling Li, Na Wu, Xue Hui, Binghong Gao, Huilan Liu, Tianfeng Han, Xiaobo Hu, Yonggang Tu, Yan Zhao
Abstract
digestion of the protein in the OEG throughout storage. Emulsion gels containing active filler facilitated the retention of the gel properties during storage, whereas emulsion gels containing inactive filler exacerbated the loss of the gel properties during storage.
Topics & Concepts
OvalbuminEmulsionChemistryFiller (materials)Sunflower oilDynamic mechanical analysisFood scienceChemical engineeringOrganic chemistryImmune systemPolymerEngineeringBiologyImmunologyProteins in Food SystemsMuscle metabolism and nutritionMicroencapsulation and Drying Processes