The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms

作者：Zhiyuan Ma, Han Gong, Biao Liu, Xueying Mao · 发表于：Trends in Food Science & Technology · 年份：2024 · DOI：10.1016/j.tifs.2024.104786 · 被引用次数：15 · 研究领域：Proteins in Food Systems、Infant Nutrition and Health、Food Chemistry and Fat Analysis