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The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tann...

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Principais autores: Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, María Dolores Álvarez
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-11-01
coleção:Foods
Assuntos:
gelled emulsion
sodium caseinate
whey protein isolate
condensed tannins
rheology
lipid digestibility
Acesso em linha:https://www.mdpi.com/2304-8158/9/11/1589
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