Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the st...

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Bibliographic Details
Main Authors: Yejun Zhong, Jincheng Zhao, Taotao Dai, Jiangping Ye, Jianyong Wu, Tingting Chen, Chengmei Liu
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
puerarin
polyphenol
whey protein isolates
emulsion
interfacial tension
thermal stability
Online Access:https://www.mdpi.com/2304-8158/10/4/705

Internet

https://www.mdpi.com/2304-8158/10/4/705

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