Effect of high-pressure homogenization on maize starch-stearic acid and maize starch-stearic acid-whey protein complexes
The maize starch (MS)-stearic acid (SA) and MS-SA-whey protein (WP) complexes were prepared using the high-pressure homogenization (HPH). Results from X-ray diffraction (XRD) showed that MS-SA complexes presented an increase in the long-range molecular order with increasing the homogenization pressu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-02-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1324217/full |