Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties

Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties

The objectives of this study were to prepare whey protein–quercetin–gellan gum conjugates using the pH-shift method and to evaluate the impacts of varying pH values and quercetin concentrations on the interaction mechanisms and functional characteristics of the complexes. Spectroscopic analyses (flu...

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Bibliographic Details
Main Authors: Na Guo, Xin Zhou, Ganghua Zhou, Yimeng Zhang, Guoqing Yu, Yangliu Liu, Beibei Li, Fangyan Zhang, Guilan Zhu
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
quercetin
whey protein
pH-shift
Online Access:https://www.mdpi.com/2304-8158/14/15/2720
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