Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes.
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DOI: 10.1016/j.foodchem.2021.130390
Abstract: The effect of interactions between beta-lactoglobulin (βLG) and lauric acid (LA) on the formation of ternary maize starch-LA-protein complexes was investigated. Analysis of the secondary structure of βLG by FTIR and changes in fluorescence λmax… read more here.
Keywords: protein; complexes formed; effect; starch complexes ... See more keywords