Bagci, Pelin OnsekizogluGunasekaran, Sundaram2024-06-122024-06-1220171364-727X1471-0307https://doi.org/10.1111/1471-0307.12317https://hdl.handle.net/20.500.14551/19921A central composite design with a quadratic model was used to investigate the effects of three independent variables involved in the synthesis of iron-encapsulated cold-set whey protein isolate gel (WPI) on encapsulation efficiency (EE) and L*, a*, b* colour characteristics. The optimal conditions for maximum EE with minimum colour alteration were determined as 6.8% WPI, 18.8mM iron and pH 7. In an invitro gastrointestinal assay, only about 28% of the encapsulated iron was released in the gastric condition (with pepsin at pH 1.2), compared to 95% in the intestinal condition (with pancreatin at pH 7.5).en10.1111/1471-0307.12317info:eu-repo/semantics/closedAccessCold GelationFreeze-DryingIron EncapsulationInvitro ReleaseWhey Protein IsolateBeta-LactoglobulinGelationParticlesHydrogelsImpactHeatAcidArticle701127136Q3WOS:0003944286000142-s2.0-84978762919Q1