The effect of ultrasonic-assisted glycosylation modification on the physicochemical properties and digestive characteristics of astaxanthin emulsion loaded with soybean whey protein
Fuente:
Food Chemistry
Publication date: 1 January 2026Source: Food Chemistry, Volume 498, Part 2Author(s): Sijia Chen, Chengjie Feng, Chunfang Ma, Yuanyuan Sun, Xiaoyi Cheng, Zhongjiang Wang, Linyi Zhou, Zhansong Zhang, Jing Xu