Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models
Ibrahim Khalifa, Wei Zhu, Asad Nawaz, Kaikai Li, Chunmei Li
Topics & Concepts
Food scienceChemistryWhey proteinIn vitroBiochemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsInsect Utilization and Effects