Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde
| Autor: | Yan Li, David Julian McClements, Enmin Chen, Yanping Cao, Shilin Liu, Weiting Fu, Bin Li |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Whey protein 030109 nutrition & dietetics biology Chemistry Biochemistry (medical) Biomedical Engineering chemistry.chemical_element Ionic bonding 04 agricultural and veterinary sciences General Chemistry Calcium 040401 food science Cinnamaldehyde Whey protein isolate Biomaterials 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Rheology Chemical engineering Covalent bond Emulsion biology.protein |
| Zdroj: | ACS Applied Bio Materials. 2:311-320 |
| ISSN: | 2576-6422 |
| DOI: | 10.1021/acsabm.8b00604 |
| Popis: | Whey protein-based emulsion gels were fabricated by combined covalent cross-linking with cinnamaldehyde and ionic cross-linking with calcium ions. The structural and rheological properties of these emulsion gels were characterized by microscopy, macrorheometry, and microrheometry. Soft to hard emulsion gels could be fabricated by altering the Ca |
| Databáze: | OpenAIRE |
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