Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch
Changqing Zhang, Yang Liu, Wenhan Xu, Jiabao Gong, Qingyue Zhu, Haizhi Zhang, Xinguang Qin, Gang Liu
Topics & Concepts
StarchRheologyChemistryWhey protein isolateAmyloseAbsorption of waterMicrostructureApparent viscosityLactoseShear thinningStarch gelatinizationWhey proteinFood scienceViscosityPolysaccharideChemical engineeringMaterials scienceBiochemistryCrystallographyComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems