Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil

Physico-chemical properties of potato starch-based foods (PSBF) interacted with milk protein (MP), and soybean oil (SBO) were investigated. Microstructures, rheological properties, and chemical bonding among those ingredients were determined. An emulsion-filled gel, in which oil droplets stabilized...

Descripción completa

Detalles Bibliográficos
Autores principales: Guan, Yufang, Zhao, Guohua, Thaiudom, Siwatt.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743146/
https://www.ncbi.nlm.nih.gov/pubmed/36519107
http://dx.doi.org/10.1016/j.fochx.2022.100495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743146/
https://www.ncbi.nlm.nih.gov/pubmed/36519107
http://dx.doi.org/10.1016/j.fochx.2022.100495

Ejemplares similares