Interaction of camellianin A and lysozyme: Binding mechanism and its application in nanoemulsions

作者：Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143265 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Moringa oleifera research and applications、Food Chemistry and Fat Analysis