In-vitro digestion of whey protein- and soy...

Journal of Food Engineering 2020 / 1

In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

Sandoval-Cuellar, Camilo E., de Jesus Perea-Flores, María, Quintanilla-Carvajal, Maria Ximena
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Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.109918
Date:
January, 2020
File:
PDF, 2.21 MB
2020
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