Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel

作者：Yingdi Wang, Kun Sun, Yigang Hu, Yujie Lin, Jiaxuan Li, Qingfeng Ban, Fei Liu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111070 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Muscle metabolism and nutrition