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Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes

Weikai Chen1, Chen Chao1, Jinglin Yu2

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, 300457, China.

Food Chemistry
|June 23, 2021
PubMed

Keywords:
Lauric acidStarch-fatty acid-protein complexesβ-Lactoglobulinβ-Lactoglobulin-lauric acid interaction

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