Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule

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journal：Food Research International

Authors：Qian Ma; Shuaiyi Ma; Yanjie Zhao; Meng Sun; Xiaodong Li; Lu Liu; Xiuxiu Zhang; Yue Sun; Awa Fanny Massounga Bora; Songfan Tian; Qiumei Zhang; Youbin Leng

Published date：2023-1-

DOI：10.1016/j.foodres.2022.112181

PDF link：https://www.sciencedirect.com/sc ... 96399692201239X/pdf

Article link：http://dx.doi.org/10.1016/j.foodres.2022.112181

Article Source：Elsevier BV。

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[Elsevier] Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule

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[Elsevier] Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule