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Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics

Dan Wu1, Quanquan Lin2, Harjinder Singh1

  • 1Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.

Food Research International (Ottawa, Ont.)
|August 28, 2020
PubMed

Keywords:
Biopolymer complexationDegree of substitutionHeated whey protein isolateHydrophobic interactionOSA-modified starchpH

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