Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes
Interactions between SPI and NCS during the gelatinization process significantly impeded the gelatinization of NCS and altered its physicochemical and functional properties. These findings provide valuable insights into starch-protein interactions during the gelatinization process, contributing to research and quality control with regard to starch-based foods. © 2025 Society of Chemical Industry.
Authors
- Shuaibo Wang
- Fang Xie (ORCID: https://orcid.org/0000-0002-6121-0875)
- Fengwei Xie (ORCID: https://orcid.org/0000-0002-2033-082X)
- Jun Fu (ORCID: https://orcid.org/0000-0002-1781-214X)
- Pei Chen (ORCID: https://orcid.org/0000-0002-6906-3021)
- Haiyun Zhai (ORCID: https://orcid.org/0000-0002-6703-928X)
- Qingfei Duan (ORCID: https://orcid.org/0000-0002-7904-9311)
Institutions
- South China Agricultural University (CN)
- Henan Academy of Sciences (CN)
- Institute of Chemistry (CN)
- University of Bath (GB)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-03
- DOI
- https://doi.org/10.1002/jsfa.14261
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- National Natural Science Foundation of China