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Comparison of the physical properties and microstructure of bigels prepared from ethyl cellulose oleogels and konjac glucomannan hydrogels containing casein or whey protein isolate

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成果类型:
期刊论文
作者:
Han, Lijuan;Zhang, Shiqi;Chen, Yingxin;Su, Lingzhi;He, Junbo;...
通讯作者:
Lijuan Han
作者机构:
[Zhang, Shiqi; Chen, Yingxin; Su, Lingzhi] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
[Han, Lijuan; He, Junbo; Zhang, Weinong] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构:
[Lijuan Han] K
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
语种:
英文
关键词:
Bigels;Binary hydrogel;Casein;Whey protein isolate
期刊:
Food Chemistry: X
ISSN:
2590-1575
年:
2025
卷:
29
页码:
102880
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhancement, followed by a reduction in the yield stress and hardness of the bigels. Conversely, variations in WPI concentration did not have a significant effect on these properties. As protein concentration increased, WPI-based bigels maintained the hydrogel-in-oleogel structure, whereas CS-based bigels exhibited ph...

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