Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
Composite gels of whey protein isolate (WPI) and potato starch (PS) were formed by calcium chloride induced cold gelation to obtain microstructures where native starch granules were encased in the WPI network. Gels were then subjected to heat treatment and PS gelatinized inside the protein network....
| Autores principales: | , |
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| Formato: | Artículo (Article) |
| Idioma: | Inglés (English) |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.uc.cl/handle/11534/101061 |