Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
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Title
Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 394, Issue -, Pages 133514
Publisher
Elsevier BV
Online
2022-06-17
DOI
10.1016/j.foodchem.2022.133514
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