Reinforced swallowing and anti-digestive performance of lotus root starch-whey isolate protein gel via weakening effect of xanthan gum
Hui Yang, Linyan Yang, Yue Li, Song Zhu, Dejian Huang
Topics & Concepts
Xanthan gumChemistryDysphagiaFood scienceStarchDigestion (alchemy)SwallowingSoy proteinWhey protein isolateOropharyngeal dysphagiaAmyloseSuccinylationModified starchRheologySolubilizationViscoelasticityMicrostructureComposite numberTexture (cosmology)Locust bean gumViscosityResistant starchIntermolecular forceCoatingMicelleAmylopectinPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems