1Effect of starch type on the physicochemical and emulsifying properties of amorphous starch-whey protein isolate mixtures

作者： Wang, Mingchun; Shen, Yue; Wang, Bangquan; Liu, Si; Zhu, Peilei; SCI

机构： Anhui Agr Univ, Dept Food Sci & Engn, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China; Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Whey protein; Emulsion; Amylose content; Stability; Pea starch

年份：2023