A systematic study of the covalent complex of naringin dihydrochalcone/whey protein isolate: Binding sites, structural characterization and emulsifying properties

作者：Lu Bai, Yingxuan Zhou, Sheng Geng, Chunyan Wang, Benguo Liu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112188 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Microencapsulation and Drying Processes