Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule-Reference-Cited by-同舟云学术

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule

Published:2023-01 Issue: Volume:163 Page:112181
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ma Qian,Ma Shuaiyi,Zhao Yanjie,Sun Meng,Li Xiaodong,Liu Lu,Zhang Xiuxiu,Sun Yue,Fanny Massounga Bora Awa,Tian Songfan,Zhang Qiumei,Leng Youbin

Publisher

Elsevier BV

Subject

Food Science

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