Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels
In this work, oil-in-water (O/W) emulsion gels with 70% oil phase were prepared using micellar casein (MC) and sodium alginate (SA) as substrates with the addition of gluconate-δ-lactone (GDL) as acidifying agent. The effects of GDL addition on the microstructure, stability and rheological propertie...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-007.pdf |