Effect of fatty acid chain length and assembly sequence on the structure and digestibility of wheat starch-β-lactoglobulin-fatty acids ternary complexes

Food Research International 2026

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Authors: Sijie Zhang, Xinrui Zhang, Jin Liu, Jinchu Yang, Xinpei Xu, Hailong Tian, Zhen Wang, Luyang Wang, Xinpeng Zhou, Jihong Huang

DOI: 10.1016/j.foodres.2026.118805

Cited by: 0

References: 43

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Microencapsulation and Drying Processes

References 43