Effect of protein types on structure and digestibility of starch-protein-lipids complexes
Li‐Jen Lin, Hui Yang, Chengdeng Chi, Xiaobin Ma
Topics & Concepts
Isoelectric pointStarchChemistryBiochemistrySolubilityAmyloseWhey proteinChromatographyFood scienceOrganic chemistryEnzymeFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology