Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and que...

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Bibliographic Details
Main Authors: Xu Wang, Huaping Xie, Chenshan Shi, Piotr Dziugan, Hongfei Zhao, Bolin Zhang
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Gels
Subjects:
emulsion gel beads
quercetin
structure
digestion
release
Online Access:https://www.mdpi.com/2310-2861/8/1/18

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