Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

出版年份 2017 全文链接

标题

作者

关键词

Whey protein isolate, Cinnamaldehyde, Protein, Lipid digestion, Schiff base reaction

出版物

FOOD HYDROCOLLOIDS

Volume 69, Issue -, Pages 103-110

出版商

Elsevier BV

发表日期

2017-02-05

DOI

10.1016/j.foodhyd.2017.01.028

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