The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes upon digestion were determined. The results showed that the addition of milk proteins (casein and whey protein) promoted gelatinized potato...

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Detalles Bibliográficos
Autores principales: Guan, Yufang, Toommuangpak, Watcharaporn, Zhao, Guohua, Thaiudom, Siwatt
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340508/
https://www.ncbi.nlm.nih.gov/pubmed/37444189
http://dx.doi.org/10.3390/foods12132451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340508/
https://www.ncbi.nlm.nih.gov/pubmed/37444189
http://dx.doi.org/10.3390/foods12132451

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