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: | Stephen Homer, Roderick Williams, Allison Williams, Amy Logan |
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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 |
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