Prior interaction of protein and lipid affects the formation of ternary complexes with starch
Xinnuo Li, Cuiping Wang, Chen Chao, Jinglin Yu, Les Copeland, Ye Liu, Shujun Wang, Shujun Wang
Topics & Concepts
Ternary operationStarchChemistryDifferential scanning calorimetryRaman spectroscopyCrystallographyFluorescence spectroscopyHydrophobic effectTernary complexCalorimetryInteraction energyFluorescenceFood scienceBiochemistryOrganic chemistryMoleculeThermodynamicsOpticsComputer scienceQuantum mechanicsProgramming languageEnzymePhysicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications