Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil,...

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Bibliographic Details
Main Authors: Nan Luo, Aiqian Ye, Frances M. Wolber, Harjinder Singh
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Molecules
Subjects:
emulsion gel
capsaicinoid
whey protein
bioaccessibility
in vitro dynamic digestion
Online Access:https://www.mdpi.com/1420-3049/26/5/1379

Internet

https://www.mdpi.com/1420-3049/26/5/1379

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