Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of l-ascorbic acid and α-tocopherol.
来源：国重实验室   国重实验室　　发布日期：2022/11/11 15:37:30　　浏览次数：

Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of l-ascorbic acid and α-tocopherol.

Author(s): Khan MA, Bao HY, Cheng H, Feng S, Wang YM, Liang L*

Source: Journal of Food Engineering Volume341, 111335

Published online: 22Oct2022

IF:6.203

DOI: 10.1016/j.jfoodeng.2022.111335