Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate
Yini Fu, Jing Wang, Xiaoxiao Liu, Yongqing Ni, Zhiya Niu, Ligong Qiu, Zhanxia Liu, Changqing Wei
Topics & Concepts
Digestion (alchemy)ChemistrySurface tensionHeat stabilityWhey proteinFood scienceChemical engineeringWhey protein isolateChromatographyMaterials scienceComposite materialThermodynamicsPhysicsEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties