Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment

标题
Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment
作者
关键词
Whey protein, Emulsions, Dynamic gastric digestion, Flocculation, Lipid, Protein digestion
出版物
FOOD CHEMISTRY
Volume 318, Issue -, Pages 126463
出版商
Elsevier BV
发表日期
2020-02-22
DOI
10.1016/j.foodchem.2020.126463

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