Effect of Amylose Content on the Structural and Physicochemical Properties of High-Amylose Starch-Whey Protein Isolate-Lauric Acid Complexes.

Jin C, Dang Y, Feng J, Fu J, Li S, Zhao W, Yu X, Du SK

DOI: 10.1111/1750-3841.71597
Published: 2026 Nov
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71597,
  title = {Effect of Amylose Content on the Structural and Physicochemical Properties of High-Amylose Starch-Whey Protein Isolate-Lauric Acid Complexes.},
  author = {Jin C and Dang Y and Feng J and Fu J and Li S and Zhao W and Yu X and Du SK},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71597},
  url = {https://doi.org/10.1111/1750-3841.71597}
}

RIS

TY  - JOUR
TI  - Effect of Amylose Content on the Structural and Physicochemical Properties of High-Amylose Starch-Whey Protein Isolate-Lauric Acid Complexes.
AU  - Jin C
AU  - Dang Y
AU  - Feng J
AU  - Fu J
AU  - Li S
AU  - Zhao W
AU  - Yu X
AU  - Du SK
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71597
UR  - https://doi.org/10.1111/1750-3841.71597
ER  -

APA

C, J., Y, D., J, F., J, F., S, L., W, Z., X, Y., & SK, D. (2026). Effect of Amylose Content on the Structural and Physicochemical Properties of High-Amylose Starch-Whey Protein Isolate-Lauric Acid Complexes.. Journal of food science. https://doi.org/10.1111/1750-3841.71597

Source records

pubmed · retrieved 2026-11-10T09:50:12.379Z