Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan | Synapse
March 3, 2026
Improved physicochemical, interfacial and digestive properties of emulsions containing whey protein concentrate produced by ultrasound and enzymatic glycosylation with arabinoxylan
Key Points
Improved digestive properties were observed in emulsions containing whey protein concentrate and arabinoxylan, leading to better nutrition absorption.
Key evidence includes significant enhancements in interfacial properties, crucial for stability across varied formulations.
Assessment using enzymatic glycosylation with arabinoxylan compared to untreated whey protein concentrates highlights the benefits of this method.
Suggests that ultrasound-assisted modifications may enable the production of more effective and stable emulsions, opening avenues for food technology.