pH-regulated structural and interfacial properties of OSA starch/whey protein fiber complexes to improve the storage and digestive stability of citrus essential oil emulsions
Run Ji, Haowen Sun, Zhao Chen, Shuang Song, Hao Guo, Xiuling Zhang, Fei Wu
Topics & Concepts
Food scienceChemistryDietary fiberWhey proteinFiberStarchEmulsionChemical engineeringRheologyBiochemistryMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties