1. Similarly, the intensity of this band in GPS-WP-SBO was higher than that in GPS-CA-SBO. This highlighted that CA produced stronger interactions with SBO than WP. It is noteworthy that, in contrast to primary systems (solely GPS, MP, or SBO), binary and ternary systems did not generate any new bands, which again provided evidence that they were physical gels dominated by non-covalent crosslinks. Furthermore, the abovementioned starch-involved interactions were ultimately reflected by the amorphous order or crystallinity of starch in systems. To check this, the FT-IR spectra of starch-involved systems were subjected to deconvolution over the wavenumber range of 1200 cm ?1 to 900 cm ?1 , considering the absorbance at 995 cm ?1 and 1049 cm ?1 which are sensitive to the molecular order or crystalline structure and the band at 1022 cm ?1 which is linked to the amorphous structure of starch;Irudayaraj Kizil;contrast to pure MP systems,2002
2. Some rheological properties of sodium caseinate? starch gels;A C Bertolini;Journal of Agricultural and Food Chemistry,2005
3. Toward a better understanding of starchmonoglyceride-protein interactions;C Chao;Journal of Agricultural and Food Chemistry,2018
4. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein;He Chen;Food Hydrocolloids,2018