Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes
Yiyuan Zhen, Kedu Wang, Jing Wang, Dongling Qiao, Siming Zhao, Qinlu Lin, Binjia Zhang
Topics & Concepts
StarchChemistryFood scienceTernary operationWhey protein isolateStearic acidDigestion (alchemy)PolysaccharideWhey proteinBiochemistryChromatographyOrganic chemistryProgramming languageComputer scienceFood composition and propertiesProteins in Food SystemsFood Chemistry and Fat Analysis