Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese

作者：Kangshuai Lou, Yuanrong Zheng, Hongmei Yu, Xiaohan Tan, Libin Wang, Changmin Tong, Siqiang Huang, Xintong Cai, Changyu Zhou, Jinxuan Cao, Daodong Pan, Zhen Wu, Hao Zhang, Qiang Xia · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.105771 · 被引用次数：13 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Polysaccharides Composition and Applications