The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tann...

Description complète

Détails bibliographiques
Auteurs principaux: Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, María Dolores Álvarez
Format: Article
Langue:English
Publié: MDPI AG 2020-11-01
Collection:Foods
Sujets:
gelled emulsion
sodium caseinate
whey protein isolate
condensed tannins
rheology
lipid digestibility
Accès en ligne:https://www.mdpi.com/2304-8158/9/11/1589

Internet

https://www.mdpi.com/2304-8158/9/11/1589

Documents similaires