Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior

Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior

Whey protein isolate (WPI) has functional properties such as gelation and emulsification. Emulsion gels combine the benefits of both emulsions and hydrogels. In this study, WPI hydrogels and emulsion gels were developed with goji oil (GO) as the oil phase by the inclusion of blueberry extract (BE) i...

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Bibliographic Details
Main Authors: Abdullah S. Seddiek, Kaiwen Chen, Fanlin Zhou, Muhindo Mwizerwa Esther, Abdelaziz Elbarbary, Hazem Golshany, Angelo Uriho, Li Liang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Antioxidants
Subjects:
anthocyanins
goji oil
emulsion gel
spatial partition
digestion
Online Access:https://www.mdpi.com/2076-3921/14/1/60
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