Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility

Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility

The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; <i>w</i>/<i>v</i>) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared...

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Bibliographic Details
Main Authors: Jinyu Chen, Fangyang Hu, Jiaqi Guo, Wen Zhang, Zijian Wu
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
retrograded resistant starch
myofibrillar proteins
emulsion gel
gel properties
in vitro protein digestibility
Online Access:https://www.mdpi.com/2304-8158/13/23/3739
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