2022peer-reviewed52 citations
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
Yi Gao, Xiaolin Wu, David Julian McClements, Ce Cheng, Youfa Xie, Ruihong Liang +3 more
Food Chemistry
Concepts
Food scienceGastrointestinal tractChemistryShear thinningPeptide