Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
Zhangtie Wang, Jinjin Zhao, Tao Zhang, Emad Karrar, Ming Chang, Ruijie Liu, Xingguo Wang
Topics & Concepts
PhospholipidChemistryEmulsionWhey protein isolatePhosphatidylcholineChromatographyWhey proteinBiochemistryFood scienceMembraneProteins in Food SystemsFatty Acid Research and HealthFood Chemistry and Fat Analysis