The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The abstract should be restructured

Please mention the significance of adding blueberry extract, particularly in terms of its potential functional benefits, antioxidant properties, and interaction with whey proteins.

Ensure the abstract follows a structured format: Background, Methods, Key Findings, and Conclusion for better readability and impact.

Results and Discussion:

Highly Recommended: Please include FTIR results to analyze the effect of polyphenols on whey protein interactions. This will provide valuable insights into changes in secondary structure and their correlation with gel strength and formation mechanisms.

Update the reference list in the discussion section by incorporating recent studies (last 5 years) to strengthen the explanations, particularly regarding protein-polyphenol interactions, fermentation-induced gelation, and rheological properties.

Expand the discussion on the role of polyphenols in modulating gel properties, including their influence on protein cross-linking, water retention, and mechanical strength.

A thorough grammar and language revision is needed throughout the manuscript to improve clarity and readability.

Comments on the Quality of English Language

whole the manuscript

Author Response

请参阅附件。

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

The research is very interesting and useful, but I have some comments on the presentation.

1. The objectives should be made more specific
2. There should be more references to support the introduction and results
3. Please describe exactly the type of colorimeter and the evaluation of the data of color
4. What exactly do delta L, a and b values mean? I think it would be easier to understand if Lab values were used instead of differences.
5. Why are the viscosity and frequency sweep not plotted over the entire measurement range? Please explain your choice or correct the figures.
6. The G' and G" curves should always be plotted together, because their relationship with each other tells us a lot about the structure and stability of a product. Please correct the figures.

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 3 Report

Comments and Suggestions for Authors

The paper is quite remarkable, however the findings need to be discussed more meaningfully.

The production of gels should be checked and probably re-writen as to make how gels are prepared, how the amounts of gel ingredients were decided.

Suggestions are given in the text.

There are some conflicts of English usage. 

Comments for author File: Comments.pdf

Comments on the Quality of English Language

The quality of English Language should be checked, on the accounts that there are some complexities between the expressions in the text.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

I believe the authors have revised the manuscript well, and it is suitable for publication

Reviewer 2 Report

Comments and Suggestions for Authors

I accept the corrections.