Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
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作者：科研～小助
分类：文献
价格：1知币
属性：27 页
大小：1.67MB
格式：PDF
时间：2025-09-02
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Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle1 知币4人下载
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Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein–xanthan gum1 知币4人下载
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