摘要 : The interfacial composition of fat globules can change the interfacial structure and further affect the digestive characteristics. In this study, the interaction between whey protein (WP), which is the main protein added in infant... 展开
作者 | Yanjie Zhao Lu Liu Qian Ma Yuxin Wang Xiaodong Li Xiuxiu Zhang Tao Zhou Shuo Chen Kouadio Jean Eric Parfait Kouame |
---|---|
作者单位 | |
期刊名称 | 《Food hydrocolloids》 |
页码/总页数 | 110173.1-110173.13 / 13 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Whey protein Phospholipid-protein interaction Digestion characteristics Physicochemical properties |
DOI | 10.1016/j.foodhyd.2024.110173 |
馆藏号 | TS-085 |