Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion

标题
Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 436-444
出版商
Elsevier BV
发表日期
2017-10-27
DOI
10.1016/j.foodhyd.2017.10.020

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