Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility |
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| Authors: | Lavoisier Anaïs Aguilera José Miguel |
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| Institution: | 1.Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4860, Macul, Santiago, Chile
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| Abstract: | Food Biophysics - Composite gels of whey protein isolate (WPI) and potato starch (PS) were formed by calcium chloride induced cold gelation to obtain microstructures where native starch granules... |
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