Effect of pullulan concentration and <scp>pH</scp> on the interactions between whey protein concentrate and pullulan during gelation

202019 citationsJournal Article

Authors

Minghao Zhang · Jilin Agricultural University

Haiyue Sun · Jilin Agricultural University

Yankai Liu · Jilin Agricultural University

Yu Wang · National Engineering Research Center for Wheat

Chunhong Piao · National Engineering Research Center for Wheat

Dan Cai

Abstract

When the WPC/PUL gel was formed at PUL concentration of 0.40 g mL<sup>-1</sup> and pH 7.0, the interaction between WPC and PUL could be enhanced, which is beneficial for the future application of WPC/PUL gels in the food industry. © 2020 Society of Chemical Industry.

Topics & Keywords

Proteins in Food Systems Polysaccharides Composition and Applications Microencapsulation and Drying Processes

Publication Details

Published in: Journal of the Science of Food and Agriculture

Volume 101, Issue 2, pp. 659-665

DOI: 10.1002/jsfa.10678

Field-Weighted Citation Impact: 1.21

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Effect of pullulan concentration and <scp>pH</scp> on the interactions between whey protein concentrate and pullulan during gelation

Authors

Abstract

Topics & Keywords

Publication Details