2021peer-reviewed82 citations
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Mengzhen Ding, Zixin Huang, Zhiying Jin, Chang Zhou, Juqing Wu, Di Zhao +5 more
Food Hydrocolloids
Concepts
Food scienceSoy proteinCaseinPea proteinChemistryDigestion (alchemy)BioavailabilityLipid digestion