Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate

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Authors
Li, J; Wang, C; Chang, C; Jiao, H; Su, Y; Gu, L; Yang, Y; Yu, H
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2021-10-01
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Journal of the Science of Food and Agriculture
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WILEY
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Yu, Haitao ORCID
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Chemical and Biomolecular Engineering
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Journal Article
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Li, J., Wang, C., Chang, C., Jiao, H., Su, Y., Gu, L., Yang, Y. & Yu, H. (2021). Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate. Journal of the Science of Food and Agriculture, 101 (13), pp.5591-5598. https://doi.org/10.1002/jsfa.11210.
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https://hdl.handle.net/11343/298383
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10.1002/jsfa.11210
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https://doi.org/10.1002/jsfa.11210
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