International journal of biological macromoleculesWhey ProteinsYogurtHydrogelsPolysaccharidesRheology
Molecular interactions and gelation of polymerized whey protein-Armillaria mellea polysaccharide hydrogel and its application in yogurt.
Xiaomeng Sun, Ying Su, Weibing Tao, Yumeng He, Huiyu Xiang, Abbas Khan, Peiyao Si, Jing Wang, Jiafu Wu, Jiping Fan, Siyi Lv, Shuang Li, Huan Wang
Published: 202610.1016/j.ijbiomac.2025.149454
Abstract
This study investigated the interaction mechanism between polymerized whey protein (PWP) and Armillaria mellea polysaccharide (AMP) and its application as a natural thickener in yogurt. Composite hydrogels with varying AMP content (0-6 %) were charac…
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