An O/W antibacterial emulsion stabilized by protein-polyphenol complexes to control food spoilage: A study on whey protein and caffeic acid
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): Rui Xiao, Lin Chen, Yue Li, Shengyu Xu, Jiayi Wu, Xinyu Zhang, Liu Yang