Synergistic effect of endogenous gluten and oleic acid on wheat starch digestion by forming ordered starch-fatty acid-protein complexes during thermal processing

The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system. Therefore, the influences of gluten and whey protein isolate (WPI) on the properties, multi-scale structure and in vitro digestib...

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Bibliographic Details
Main Authors: Jing Du, Meng-yao Lv, Hai-long Zhang, Shen-sheng Xiao, Shuang-yi Zheng, Xue-dong Wang
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122002489