Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

Published 2020 View Full Article

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Title
Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes
Authors
Keywords
OSA-modified starch, Heated whey protein isolate, Hydrophobic interaction, Biopolymer complexation, Degree of substitution, pH
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109350
Publisher
Elsevier BV
Online
2020-05-24
DOI
10.1016/j.foodres.2020.109350

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