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The Impact of Gallic Acid Binding on the Foam and Interfacial Properties of Whey Protein Isolate Under Weak Acidic Conditions

The interfacial and foam properties of proteins can be enhanced by altering the interactions between polyphenols and proteins. The aim of this study was to determine the influence of gallic acid (GA) on the structural properties of whey protein isolate (WPI), specifically focusing on particle size,...

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Principais autores: Fuchao Zhan, Jing Li, Bin Li
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-09-01
Serier:Foods
Fag:
whey protein isolate
gallic acid
complexes
structure
interfacial properties
foam properties
Online adgang:https://www.mdpi.com/2304-8158/14/18/3209
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