Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

The objective of this study was to investigate the influence of sodium chloride (NaCl) concentration (0–500 mM) on the physical and oxidative stabilities of filled hydrogel that were stabilized using heat-denatured whey protein concentrate and high methoxy pectin. Our results showed that with an inc...

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Bibliographic Details
Main Authors:	Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Series:	Foods
Subjects:	filled hydrogel sodium chloride (NaCl) physical stability oxidative stability electrostatic interaction
Online Access:	https://www.mdpi.com/2304-8158/10/5/1027

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