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Journal: Foods, 2025
Volume: 14
Number: 2720
2720
Article: Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties
Authors: by Na Guo, Xin Zhou, Ganghua Zhou, Yimeng Zhang, Guoqing Yu, Yangliu Liu, Beibei Li, Fangyan Zhang and Guilan Zhu
Link: https://www.mdpi.com/2304-8158/14/15/2720

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