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Journal: Foods, 2024
Volume: 13
Number: 253
253
Article: Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values
Authors: by Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu and Baohua Kong
Link: https://www.mdpi.com/2304-8158/13/2/253

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