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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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2024-11-01
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| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/13/23/3739 |
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