Article Versions Notes

Guo N, Zhou X, Zhou G, Zhang Y, Yu G, Liu Y, Li B, Zhang F, Zhu G. Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties. Foods. 2025; 14(15):2720. https://doi.org/10.3390/foods14152720

Guo, Na, Xin Zhou, Ganghua Zhou, Yimeng Zhang, Guoqing Yu, Yangliu Liu, Beibei Li, Fangyan Zhang, and Guilan Zhu. 2025. "Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties" Foods 14, no. 15: 2720. https://doi.org/10.3390/foods14152720

Guo, N., Zhou, X., Zhou, G., Zhang, Y., Yu, G., Liu, Y., Li, B., Zhang, F., & Zhu, G. (2025). Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties. Foods, 14(15), 2720. https://doi.org/10.3390/foods14152720