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Updated: May 4, 2026

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Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its

Yongqin Ma1, Huixue Sun1, Shanshan Zhang1

  • 1School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China.

International Journal of Biological Macromolecules
|January 15, 2025
PubMed

Keywords:
Acidic pH emulsificationElectrostatic complexesEmulsion stabilityTremella polysaccharidesWhey protein isolate

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