摘要 : The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis in emulsions with whey protein during in vitro digestion through EGCG conjugation and genipin-mediated interfacial cross-linkin... 展开
作者 | Fan~ Yuting Liu~ Yuexiang Gao~ Luyu Zhang~ Yuzhu Yi~ Jiang |
---|---|
作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | 200-207 / 8 |
语种/中图分类号 | 英语 / TS201 |
关键词 | Whey protein Emulsion EGCG Cross-linking Menhaden oil Digestion |
DOI | 10.1016/j.foodchem.2018.05.098 |
馆藏号 | TS-083 |