Complexation between Whey Protein and Octenyl Succinic Anhydride (OSA)-Modified Starch: Formation and Characteristics of Soluble Complexes

Publication date: Available online 24 May 2020Source: Food Research InternationalAuthor(s): Dan Wu, Quanquan Lin, Harjinder Singh, Aiqian Ye

Source: Food Research International - May 26, 2020 Category: Food Science Source Type: research