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Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
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Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique

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Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

Cuihong Yang1, Fang Zhong1, H Douglas Goff2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|January 16, 2019
PubMed

Keywords:
DigestibilityInteractionPhysicochemical propertiesProteinStarch

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