WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion
The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. T...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1066 |