2022peer-reviewed53 citations
Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion
Mingming Zhong, Yufan Sun, Yuanda Sun, Lin Fang, Qi Wang, Baokun Qi +1 more
Food Chemistry
Concepts
ChemistryResveratrolBioavailabilityPickering emulsionEmulsionSurface tensionChemical engineeringAdsorption