Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches-Reference-Cited by-同舟云学术

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches

Published:2023-12 Issue: Volume:429 Page:136772
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Ruijie,Gantumur Munkh-Amgalan,Gao Zengli,Li Jinzhe,Sukhbaatar Narantuya,Jiang Zhanmei,Mu Zhishen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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2. Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin;Food Hydrocolloids;2024-09

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