Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility

The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; <i>w</i>/<i>v</i>) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared from corn or potato sta...

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Váldodahkkit:	Jinyu Chen, Fangyang Hu, Jiaqi Guo, Wen Zhang, Zijian Wu
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2024-11-01
Ráidu:	Foods
Fáttát:	retrograded resistant starch myofibrillar proteins emulsion gel gel properties in vitro protein digestibility
Liŋkkat:	https://www.mdpi.com/2304-8158/13/23/3739
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