1The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process

作者： Guan, Yufang; Toommuangpak, Watcharaporn; Thaiudom, Siwatt; Guan, Yufang; Zhao, Guohua; SCI

机构： Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand; Guizhou Acad Agr Sci, Food Proc Res Inst Guizhou Prov, Potato Engn Res Ctr Guizhou Prov, Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Peoples R China; Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China;

来源：FOODS

关键词： potato starch-based foods; digestibility; rheology; microstructure; milk protein

年份：2023