Food chemistryStarchBiofilmsSoybean ProteinsFatty AcidsVolatile
Biofilm with a mechanically strengthened character via enhanced cross-links of soybean proteins with short-chain fatty acid-modified starch.
Sheng Ke, Gaoheng Li, Anqi Wang, Haotian Wu, Peng Yu, Ming Ning, Padraig Strappe, Bing Wang, Chris Blanchard, Zhongkai Zhou, Guohua Zhao
Published: 202510.1016/j.foodchem.2025.146579
Abstract
In this study, starch modified with different chain-length of short-chain fatty acids (SCFA) were prepared, followed by their corresponding interaction with soy protein isolate (SPI) and tannic acid (TA) to achieve biofilms with various structural ch…
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