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Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream

Wenlong Niu, Ling Wu, Wen Gong, Kang Xu, Jiantao Zhang, Katsuyoshi Nishinari, Meng Zhao

2023Food Hydrocolloids26 citationsDOI

Topics & Concepts

EmulsionZeta potentialChemistryStarchFood scienceWhey proteinModified starchTurbidityChromatographyChemical engineeringOrganic chemistryNanoparticleGeologyOceanographyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties
Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream | Litcius