Effects of gel texture and oral processing on structural breakdown and bolus properties of fibrous whey protein-wheat starch composite emulsion gels
Fuente:
Food Chemistry
Publication date: 15 July 2026Source: Food Chemistry, Volume 517Author(s): Zhiming Wang, Jun Liu, Xuchao Jia, Ruifen Zhang, Lihong Dong, Jingjing Wang, Liang Jiang, Huiping Liu, Guang Liu, Mingwei Zhang