Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior

Whey protein isolate (WPI) has functional properties such as gelation and emulsification. Emulsion gels combine the benefits of both emulsions and hydrogels. In this study, WPI hydrogels and emulsion gels were developed with goji oil (GO) as the oil phase by the inclusion of blueberry extract (BE) i...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Abdullah S. Seddiek, Kaiwen Chen, Fanlin Zhou, Muhindo Mwizerwa Esther, Abdelaziz Elbarbary, Hazem Golshany, Angelo Uriho, Li Liang
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2025-01-01
سلاسل:	Antioxidants
الموضوعات:	anthocyanins goji oil emulsion gel spatial partition digestion
الوصول للمادة أونلاين:	https://www.mdpi.com/2076-3921/14/1/60
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!