扬州大学教师个人主页服务平台王芸--中文主页-- Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes

论文成果

中文主页 - 科学研究 - 论文成果

Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes

点击次数：

发表刊物：Food Bioscience

论文类型：SCI一区TOP

卷号：49

页面范围：101888

是否译文：否

发表时间：2022-07-11

上一条：: Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry

下一条：: Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentration