Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Fuente: International Journal of Biological Macromolecules
Publication date: December 2024Source: International Journal of Biological Macromolecules, Volume 283, Part 2Author(s): Chen Wang, Han-xing Wen, Su Yang, Chang-yue Ma, Xu-mei Wang, Zong-Cai Tu, Yan-Hong Shao, Jun Liu