Zhang, T.; Li, S.; Yang, M.; Li, Y.; Liu, X.; Shang, X.; Liu, J.; Du, Z.; Yu, T.
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics. Molecules 2024, 29, 743.
https://doi.org/10.3390/molecules29030743
AMA Style
Zhang T, Li S, Yang M, Li Y, Liu X, Shang X, Liu J, Du Z, Yu T.
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics. Molecules. 2024; 29(3):743.
https://doi.org/10.3390/molecules29030743
Chicago/Turabian Style
Zhang, Ting, Shanglin Li, Meng Yang, Yajuan Li, Xuanting Liu, Xiaomin Shang, Jingbo Liu, Zhiyang Du, and Ting Yu.
2024. "Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics" Molecules 29, no. 3: 743.
https://doi.org/10.3390/molecules29030743
APA Style
Zhang, T., Li, S., Yang, M., Li, Y., Liu, X., Shang, X., Liu, J., Du, Z., & Yu, T.
(2024). Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics. Molecules, 29(3), 743.
https://doi.org/10.3390/molecules29030743
