Thermal, pasting and structural studies of oat starch-caseinate interactions
Abstract
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased....
Paper Details
Title
Thermal, pasting and structural studies of oat starch-caseinate interactions
Published Date
Mar 1, 2022
Journal
Volume
373
Pages
131433 - 131433
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