Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

Protein aerogel particles prepared by supercritical-CO<sub>2</sub>-drying (SCD) of ground whey protein (WP) hydrogels (20% <i>w</i>/<i>w</i>, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut...

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Bibliographic Details
Main Authors: Stella Plazzotta, Isabella Jung, Baldur Schroeter, Raman P. Subrahmanyam, Irina Smirnova, Sonia Calligaris, Pavel Gurikov, Lara Manzocco
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Polymers
Subjects:
aerogel
oleogel
rheological properties
oil type
absorption
Online Access:https://www.mdpi.com/2073-4360/13/23/4063

Internet

https://www.mdpi.com/2073-4360/13/23/4063

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