High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physically modified waxy potato starch treated at 140 °C f...

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Detalles Bibliográficos
Autores principales: Ang, Cai Ling, Goh, Kelvin Kim Tha, Lim, Kaiyang, Matia-Merino, Lara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318909/
https://www.ncbi.nlm.nih.gov/pubmed/35877484
http://dx.doi.org/10.3390/gels8070399

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318909/
https://www.ncbi.nlm.nih.gov/pubmed/35877484
http://dx.doi.org/10.3390/gels8070399

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