Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells

作者：Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, Jianfei He, Christos Ritzoulis, Owen G. Jones, Weilin Liu, Wei Tang, Jianhua Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147064 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Fatty Acid Research and Health