The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene

作者：Guanhao Bu, Chenyu Zhao, Meiyue Wang, Yu Zhen, Hongshun Yang, Tingwei Zhu · 发表于：Journal of Food Engineering · 年份：2023 · DOI：10.1016/j.jfoodeng.2023.111411 · 被引用次数：33 · 研究领域：Proteins in Food Systems、Food composition and properties、Biochemical effects in animals