Open access
Sep 2026
Insight into functionality and bioactive properties of whey protein/beta-glucan complex discrepancy during different pH-induced phase transition
This study aimed to elucidate the differences in functional and bioactive properties of whey protein isolate(WPI)-oat beta-glucan(OBG) mixed system during pH-induced phase transition. Four representative phase regions were identified, including co-soluble region at pH 2.0 (CSRpH2.0), soluble complex region at pH5.5 (SC...
He-Yang Xu, Zhi-Shen Mu, Han Wang et al.
· Food Chemistry: X · 0 citations