Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate

Impacts of co-cold extrusion (≤50 °C) of whey protein isolate (WPI) and cysteine (Cys, 0, 20, 40, 60, 80 and 100 mmol/L) on its physicochemical, in vitro digestion and rheological properties were investigated. As Cys concentration increased, the emulsifying properties and in vitro digestibility of c...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, Nan Yang, Narantuya Sukhbaatar, Yuxue Sun, Zhanmei Jiang
Format:	Article
Language:	English
Published:	Elsevier 2024-10-01
Subjects:	Whey protein isolate Cysteine Co-extrusion
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524006278