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Fatty acid-incorporated resistant starch nanoparticles for enhanced rheology and syneresis control in set-style yogurt.

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Bibliographic Details
Title: Fatty acid-incorporated resistant starch nanoparticles for enhanced rheology and syneresis control in set-style yogurt.
Authors: Kang DG; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Son AR; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Adra HJ; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Lim DH; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Lee JH; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Park CS; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Kim YR; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: youngkim@khu.ac.kr.
Source: Food chemistry [Food Chem] 2026 Jun 03; Vol. 522, pp. 149942. Date of Electronic Publication: 2026 Jun 03.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.149942