Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding

Autor:	Xiaoyun Fei, Yuzhong Yan, Langhong Wang, Zhaohua Huang, Deming Gong, Guowen Zhang
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 170:113000
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2023.113000
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3559c383629ebb4dc878dfded2a91733 https://doi.org/10.1016/j.foodres.2023.113000 Zobrazit plný text záznamu Full Text from ScienceDirect