Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, Carolina Herrera‐Lavados, Luis Moreno‐Osorio
Topics & Concepts
StarchChemistryFood scienceSoy proteinHydrolysisDigestion (alchemy)PolysaccharideProtein digestibilityBiochemistryChromatographyFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems