Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility

作者：Qianxi Zhao, Guangquan Ren, Wei-Ke Ji, Jiahua Zhang, Xingguang Chen, Zhongwei Liu, Minghui Lyu, Wei Wang, Yu Wang, Yu Wang, Bo Nan, Jingsheng Liu, Xia Li, Yuhua Wang, Yuhua Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146995 · 被引用次数：6 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food Drying and Modeling