Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol

Z Fang, X Xu, H Cheng, J Li, L Liang - Journal of Food Engineering, 2019 - Elsevier
Food proteins have been widely used for the preparation of emulsion-based carriers and
lipid-free carriers. In this study, whey protein isolate (WPI)-α-tocopherol particles and …
被引用次数：37 相关文章

Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol

Z Fang, X Xu, H Cheng, J Li, C Guang… - Journal of Food …, 2019 - hero.epa.gov
Food proteins have been widely used for the preparation of emulsion-based carriers and
lipid-free carriers. In this study, whey protein isolate (WPI)-α-tocopherol particles and …

[引用][C] Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol

Z Fang, X Xu, H Cheng, J Li, L Liang - 2019