Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
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DOI: 10.1016/j.foodhyd.2020.106377
Abstract: Abstract The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed. These… read more here.
Keywords: hipe; complex stabilized; soluble starch; wpi ... See more keywords