Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
Zhiming Wang, Jiarui Zeng, Yuanyuan Deng, Pengfei Zhou, Ping Li, Zhihao Zhao, Guang Liu, Mingwei Zhang
Topics & Concepts
Whey proteinEmulsionStarchWhey protein isolateComposite numberFood scienceDysphagiaChemistryChemical engineeringFood proteinWheat starchMaterials scienceBiochemistryComposite materialMedicineSurgeryEngineeringFood composition and propertiesProteins in Food SystemsChild Nutrition and Feeding Issues