Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM

作者：Yanjie Zhao, Lu Liu, Qian Ma, Yuxin Wang, Xiaodong Li, Xiuxiu Zhang, Tao Zhou, Shuo Chen, Kouadio Jean Eric Parfait Kouame · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110173 · 被引用次数：25 · 研究领域：Proteins in Food Systems、Food composition and properties、Food Chemistry and Fat Analysis