The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions
出版年份 2021 全文链接
标题
The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions
作者
关键词
α-lactalbumin nanotubes, Lipase immobilization, Pickering emulsion, Immobilization carriers, Low-fat cheese
出版物
FOOD HYDROCOLLOIDS
Volume 116, Issue -, Pages 106651
出版商
Elsevier BV
发表日期
2021-02-05
DOI
10.1016/j.foodhyd.2021.106651
参考文献
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