Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage

作者：Ruiling Li, Na Wu, Xue Hui, Binghong Gao, Huilan Liu, Tianfeng Han, Xiaobo Hu, Yonggang Tu, Yan Zhao · 发表于：Food & Function · 年份：2023 · DOI：10.1039/d2fo03526j · 被引用次数：10 · 研究领域：Proteins in Food Systems、Muscle metabolism and nutrition、Microencapsulation and Drying Processes

digestion of the protein in the OEG throughout storage. Emulsion gels containing active filler facilitated the retention of the gel properties during storage, whereas emulsion gels containing inactive filler exacerbated the loss of the gel properties during storage.