Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes
Bin Niu, Chen Chao, Jingjing Cai, Jinglin Yu, Shuo Wang, Shuo Wang, Shujun Wang, Shujun Wang
Topics & Concepts
Differential scanning calorimetryChemistryLauric acidTernary operationThermal analysisStarchRaman spectroscopyViscosityAnalytical Chemistry (journal)ChromatographyThermodynamicsThermalOrganic chemistryFatty acidOpticsProgramming languageComputer sciencePhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications