Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery-Reference-Cited by-同舟云学术

Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery

Published:2022-09 Issue: Volume:130 Page:107692
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Zhangtie,Zhao Jinjin,Zhang Tao,Karrar Emad,Chang Ming,Liu Ruijie,Wang Xingguo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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