Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques

The investigation explores the structural changes and gel properties of heat-unfolded whey protein isolate (PWPI) with mogrosides (MFE) through the simultaneous rheological and fourier transform infrared (FTIR) techniques. The PWPI/MFE complexes potential application in non-fat yogurt were also detected. The results showed that MFE significantly increased the average particle size of the PWPI/MFE complexes and decrease the absolute zeta potential (P