Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?

作者：Bin Wan, Qiao Xiao, Meigui Huang, Ruifeng Ying · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109540 · 被引用次数：45 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes