Structural and biochemical factors affecting the digestion of protein-stabilized emulsions
作者： Harjinder Singh , Aiqian Ye
DOI: 10.1016/J.COCIS.2013.04.006
关键词:
摘要: … , in particular milk proteins, function as emulsifiers and stabilizers in food … The lipid digestion behaviors of these multilayer emulsions have also been examined to determine the effect of …
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sci-hub.se 参考文章(113)
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