Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
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Published:2024-03
Issue:
Volume:179
Page:114035
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Carvajal-Mena Nailín,
Tabilo-Munizaga GipsyORCID,
Pérez-Won Mario,
Herrera-Lavados Carolina,
Moreno-Osorio LuisORCID
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4. Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature;Bai;Food Hydrocolloids,2024
5. Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa;Cao;Food Chemistry,2023
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