Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols-Reference-Cited by-同舟云学术

Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols

Published:2023-07 Issue: Volume:140 Page:108622
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Yangyang,Sun Yangying^ORCID,Xia Qiang^ORCID,Du Lihui,He Jun,Xu Jue,Zhou Changyu,Pan Daodong^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll;Cao;Food Hydrocolloids,2021

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