Litcius/Paper detail

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Binjia Zhang, Dongling Qiao, Siming Zhao, Qinlu Lin, Jing Wang, Fengwei Xie

2021Trends in Food Science & Technology246 citationsDOIOpen Access PDF

Topics & Concepts

StarchBiopolymerFood scienceChemistryModified starchGlutenCovalent bondChemical engineeringMaterials sciencePolymerOrganic chemistryEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties | Litcius