Effects of <i>Panax notoginseng</i> Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Effects of <i>Panax notoginseng</i> Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

<i>Panax notoginseng</i> saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or <i>Panax n...

Full description

Bibliographic Details
Main Authors: Zengjia Zhou, Huiyu Xiang, Jianjun Cheng, Qingfeng Ban, Xiaomeng Sun, Mingruo Guo
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
<i>Panax notoginseng</i> saponin-polymerized whey protein nanoparticles
yogurt
rheological characteristics
textural characteristics
bitterness
Online Access:https://www.mdpi.com/2304-8158/13/3/486

Internet

https://www.mdpi.com/2304-8158/13/3/486

Similar Items