ALC, amylose-lipid complex; APTS, 8-amino-1,3,6-pyrenetrisulfonic acid; CA, casein; CA-SBO, casein-soybean oil; Chemical bonding; Emulsion-filled gel; FITC, fluorescein isothiocyanate isomer I; FTIR, Fourier transform infrared; FWHM, full width at half-maximum; GPS, gelatinized potato starch; GPS-CA, gelatinized potato starch-casein; GPS-CA-SBO, gelatinized potato starch-casein-soybean oil; GPS-SBO, gelatinized potato starch ­ soybean oil; GPS-WP, gelatinized potato starch ­ whey protein; GPS-WP-SBO, gelatinized potato starch ­ whey protein ­ soybean oil; Gelatinization; G', elastic modulus; G'', viscous modulus; K, consistency coefficient; KBr, potassium bromide; LVR, linear viscoelastic region; PS, potato starch; PSBF, potato starch-based foods; RC, relative crystallinity; Rheology; SBO, soybean oil; Ternary interaction; WP, whey protein; WP-SBO, whey protein-soybean oil; n, flow behavior index; tan δ, MP, loss tangent; τ0, yield stress