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Soy lipophilic protein self-assembled by pH-shift combined ..:
Zhong, Mingming
;
Sun, Yufan
;
Sun, Yuanda
...
Food Chemistry. 394 (2022) - p. 133514 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2022.133514
RT Journal T1
Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.133514&Exemplar=1&LAN=DE A1 Zhong, Mingming A1 Sun, Yufan A1 Sun, Yuanda A1 Fang, Lin A1 Wang, Qi A1 Qi, Baokun A1 Li, Yang PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 394 SP 133514 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.133514 DO https://doi.org/10.1016/j.foodchem.2022.133514 SF ELIB - SuUB Bremen
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