Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels
Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels
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DOI：
10.1016/j.foodchem.2021.130602
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发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Yan Li
中科院分区：
文献类型：
--
作者：
Runan Zhao;Weiting Fu;Yijie Chen;Bin Li;Shilin Liu;Yan Li
