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Effects of different sources of proteins on the formation of starch-lipid-protein complexes.
Duan, Yuqing; Chao, Chen; Yu, Jinglin; Liu, Ye; Wang, Shujun.
Affiliation
  • Duan Y; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Chao C; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Yu J; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
  • 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, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & T
Int J Biol Macromol ; 253(Pt 3): 126853, 2023 Dec 31.
Article in En | MEDLINE | ID: mdl-37703984
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Palmitic Acid Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Palmitic Acid Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: Country of publication: