In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
Quanquan Lin, Rong Liang, Fang Zhong, Aiqian Ye, Harjinder Singh
Topics & Concepts
Dynamic mechanical analysisRheologyWhey proteinEmulsionParticle sizeChemistryElastic modulusSuccinic anhydrideDynamic modulusStarchWhey protein isolateMaterials scienceChromatographyChemical engineeringComposite materialPolymer chemistryPolymerOrganic chemistryEngineeringPhysical chemistryProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes