Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits-Reference-Cited by-同舟云学术

Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits

Published:2024-02 Issue: Volume:259 Page:129094
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zheng Xiao-Qing,Wang De-Da,Xue Sophia,Cui Zi-Yan,Yu Hai-Yang,Wei Jian-Teng,Chen Hai-Hua,Mu Hong-Yan,Chen Run

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

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5. Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based Pickering emulsion;Xie;LWT Food Sci. Technol.,2021

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