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Effects of different sources of proteins on the formation of starch-lipid-protein complexes

Yuqing Duan1, 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, Tianjin 300457, China.

International Journal of Biological Macromolecules
|September 13, 2023
PubMed

Keywords:
Emulsifying propertyPalmitic acidProteinsStarch-lipid-protein complexWheat starch

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