Physicochemical Properties and in Vitro Digestion Behavior of Emulsion Micro-Gels Stabilized by Κ-Carrageenan and Whey Protein: Effects of Sodium Alginate Addition
International Journal of Biological Macromolecules（2024）
Key words
Sodium alginate,kappa-Carrageenan,Whey protein concentrate,Emulsion micro-gel,Physicochemical properties,In vitro digestion behavior
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