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Synergistic effect of endogenous gluten and oleic acid on wheat starch digestion by forming ordered starch-fatty acid-protein complexes during thermal processing
The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system. Therefore, the influences of gluten and whey protein isolate (WPI) on the properties, multi-scale structure and in vitro digestib...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9849868/ https://www.ncbi.nlm.nih.gov/pubmed/36687172 http://dx.doi.org/10.1016/j.crfs.2022.100422 |