Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits
Xiao-Qing Zheng, Deda Wang, Sophia Jun Xue, Zi-Yan Cui, Haiyang Yu, Jianteng Wei, Hai‐Hua Chen, Hongyan Mu, Run Chen
Topics & Concepts
EmulsionComposite numberWhey proteinPhase (matter)Whey protein isolateStarchChemistryFood scienceModified starchChromatographyChemical engineeringMaterials scienceComposite materialBiochemistryOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties