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：

页码：

102880

DOI：

10.1016/j.fochx.2025.102880

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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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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