Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were...

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Bibliographic Details
Main Authors: Siqi Li, Guipan Chen, Xinyue Shi, Cuicui Ma, Fuguo Liu
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Gels
Subjects:
emulsion gels
texture
rheology
tunable
design principles
Online Access:https://www.mdpi.com/2310-2861/8/4/212

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