Cite

    Ma, Q., Ma, S., Zhao, Y., Sun, M., Li, X., Liu, L., Zhang, X., Sun, Y., Fanny Massounga Bora, A., Tian, S., Zhang, Q., & Leng, Y. (2023). interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food research international, 163, . http://access.bl.uk/ark:/81055/vdc_100173100872.0x000021