Structure, rheology and functionality of whey protein emulsion gels …
2020年5月1日 · This article focused on the formation, physicochemical properties, and functionality of whey protein isolate (WPI) emulsion gels induced by crosslinking with transglutaminase and/or Ca 2+ ions. The emulsion gels were fabricated using the combination of high-energy homogenization and cold-gelation.
Heat-induced gel formation by whey protein isolate-deacetylated …
2023年12月1日 · Whey protein isolate (WPI, >90 g protein/100 g) is a commercially available form of whey proteins and manufactured through filtration or ion exchange chromatography methods. WPI possesses the capability to create heat-set gels under suitable protein concentration and …
Reinforcement of heat-set whey protein gels using whey protein ...
2024年8月1日 · Whey protein isolate (WPI) is often used as a heat-set gelling agent within the food industry (He, et al., 2021; Li, Cai, Ma, Lu, & Liu, 2023). It contains a mixture of globular proteins, including β-lactoglobulin, α-lactalbumin, bovine serum albumin, and lactoferrin (Wijaya, Van der Meeren, & Patel, 2017).
Protein-Stabilized Emulsion Gels with Improved Emulsifying and …
2023年7月14日 · In emulsion-filled gels, a continuous phase (such as protein-based gel) forms a continuous gel matrix in which emulsion droplets are embedded, akin to a rubber material filled with droplets. Proteins not only function as emulsifiers to stabilize the emulsion but also act as gelling agents within the gel.
Whey Protein Hydrogels and Emulsion Gels with Anthocyanins …
2 天之前 · 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) in the protein matrix. Heat-denatured WPI (hWPI) particles and emulsions were characterized in ...
Understanding of formation, gastrointestinal breakdown, and …
2024年10月8日 · Whey protein emulsion gel is an ideal model food for revealing how the multilength scale food structures affect food digestion, as their structure and mechanical properties can be precisely manipulated by controlling the type and intensity of intermolecular interactions between protein molecules.
Improved Gel Properties of Whey Protein-Stabilized Emulsions by ...
Emulsion gel, also called emulsion-filled gel or emulgel, with emulsified oil droplets entrapped within the gel matrix, has gained great attention due to its designable textural attributes and wide applications in food and nonfood fields [1].
Formulation of Heat-Induced Whey Protein Gels for Extrusion
2020年12月22日 · This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey ...
Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using ...
2019年9月12日 · A gel-like emulsion stabilized with whey protein was prepared by microfluidization, and the effects of the oil phase fraction on the physical properties of emulsions were studied.
Regulation of whey protein emulsion gel's structure with
In this study, the potential of using an emulsion gel based on whey protein concentrate (WPC) and pullulan (PUL) to encapsulate and deliver astaxanthin (AST) was investigated. PUL concentration was observed to affect the microstructure of WPC/PUL/AST emulsion gels, and the performance of emulsion gels was evaluated by encapsulation efficiency ...