Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin
Bin Niu, Chen Chao, Jingjing Cai, Yizhe Yan, Les Copeland, Jinglin Yu, Shuo Wang, Shujun Wang
Topics & Concepts
Differential scanning calorimetryChemistryLauric acidTernary operationSolubilityAmyloseStarchRaman spectroscopyViscosityTernary numeral systemCitric acidAnalytical Chemistry (journal)Nuclear chemistryCrystallographyChromatographyPhysical chemistryMaterials scienceFatty acidThermodynamicsBiochemistryOrganic chemistryComputer scienceComposite materialPhase (matter)Programming languageOpticsPhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications