Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule
Qian Ma, Shuaiyi Ma, Yanjie Zhao, Meng Sun, Xiaodong Li, Lu Liu, Xiuxiu Zhang, Yue Sun, Awa Fanny Massounga Bora, Songfan Tian, Qiumei Zhang, Youbin Leng
Topics & Concepts
EmulsionChemistryGlobules of fatLecithinSoy proteinParticle sizeFood scienceChromatographyWhey proteinZeta potentialLipid digestionWhey protein isolateMilk fatBiochemistryChemical engineeringEnzymeLipaseNanoparticlePhysical chemistryEngineeringLinseed oilProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis