Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel
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DOI: 10.1016/j.foodhyd.2020.105891
Abstract: Abstract This study describes the preparation, physicochemical characterization, and nutrient release behavior analysis during the in vitro digestion of a soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride (LHC-Ca) thermosensitive emulsion gel. Infrared spectroscopy, X-ray diffraction (XRD), and… read more here.
Keywords: emulsion gel; hydroxypropyl methylcellulose; emulsion; thermosensitive emulsion ... See more keywords