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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...

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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

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