Preparation of Whey Protein Micro-Gel Particles and Its Inhibition on Lipid Digestibility(乳清蛋白微凝胶颗粒的制备及其对油脂消化性的抑制作用)

Aiming at the risk of hyperlipidemia, hypertension, hyperglycemia and other diseases caused by high fat intake, it was considered to be an effective way to achieve healthy diet without reducing sensory quality by directional design of food emulsion structure and regulating the interaction between fo...

ver descrição completa

Detalhes bibliográficos

Principais autores:	LI Zikun(李姿坤), ZHANG Xirui(张喜瑞), GUO Yaxian(郭雅娴), ZHANG Man(张满), HE Hongjun(贺红军), LIANG Bin(梁彬), LI Xiulian(李秀莲), JI Changjian(姬长建), SUN Chanchan(孙婵婵)
Formato:	Artigo
Idioma:	Chinês
Publicado em:	Beijing Technology and Business University 2023-04-01
coleção:	Shipin kexue jishu xuebao
Assuntos:	whey protein(乳清蛋白) micro-gel particles( 微凝胶颗粒) emulsions( 乳液) lipid digestion( 油脂消化) inhibition
Acesso em linha:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20230204
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!