Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
作者： Wei Liu , Hongxia Gao , David Julian McClements , Lei Zhou , Jing Wu
DOI: 10.1016/J.FOODHYD.2018.10.012
关键词:
摘要: … High internal phase emulsions (HIPEs) were prepared using preheated whey protein isolate (WPI). The influence of cold-set gelation induced by addition of glucono-δ-lactone (GDL) on …
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