Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding

Deming Gong, Guowen Zhang, Lang‐Hong Wang, Xiaoyun Fei, Yuzhong Yan, Zhaohua Huang
2023-05-21
SCID:  54.1/z8kut4gc
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2023-05-21
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Deming Gong
Guowen Zhang
Lang‐Hong Wang
Xiaoyun Fei
Yuzhong Yan
Zhaohua Huang
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