Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release
Xingxing Shen, Hao Zheng, Menghan Han, Xiyu Xu, Bingyi Li, Qing Guo
Topics & Concepts
ChemistryEmulsionIntermolecular forceWhey proteinChemical engineeringChromatographyLipid digestionBiophysicsOrganic chemistryMoleculeEnzymeLipaseBiologyEngineeringProteins in Food SystemsHydrogels: synthesis, properties, applicationsMuscle metabolism and nutrition