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Prior interaction of protein and lipid affects the formation of ternary complexes with starch.
Li, Xinnuo; Wang, Cuiping; Chao, Chen; Yu, Jinglin; Copeland, Les; Liu, Ye; Wang, Shujun.
Afiliación
  • Li X; State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Wang C; State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Chao C; State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Yu J; State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Copeland L; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia.
  • Liu Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: liuye@th.btbu.edu.cn.
  • Wang S; State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.c
Food Chem ; 426: 136500, 2023 Nov 15.
Article en En | MEDLINE | ID: mdl-37329797
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Simulación de Dinámica Molecular Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Simulación de Dinámica Molecular Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China