Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.

Minghao ZhangHaiyue SunYankai LiuYu WangChunhong PiaoDan CaiYuhua WangJingsheng Liu

Published in: Journal of the science of food and agriculture (2020)

When the WPC/PUL gel was formed at PUL concentration of 0.40 g mL-1 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.

Keyphrases

current status
risk assessment
small molecule
human health
binding protein
hyaluronic acid