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
